Pumpkin Muffins

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4
  • About This Recipe

    “This is an adopted recipe. I will post an intro after I make it.”

    Ingredients

  • 1cupunbleached flour, Sifted
  • 2teaspoonsbaking powder
  • 1/4 teaspoonsalt
  • 1/4 teaspooncinnamon, Ground
  • 1/4 cupvegetable shortening
  • 2/3 cupsugar
  • 1largeegg
  • 2tablespoonscanned milk
  • 1/2 cupcanned pumpkin
  • Directions

  • Sift together flour, baking powder, salt and cinnamon; set aside.
  • Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed.
  • Beat in egg.
  • Combine pumpkin and milk in small bowl.
  • Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.
  • Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
  • Bake in 350 degree F. oven 20 minutes or until golden brown.
  • Serve hot with butter and homemade jam.
  • Reviews

  • “Yummmy! Made these this morning, did double the recipe and made 12 muffins. Instead of shortening, I substituted butter, steamed butternut squash instead of pumpkin and used cinnamon, allspice, nutmeg and ginger as spices to taste. These muffins were so flavorful~will be making again! Thank you for sharing”

  • “We just LOVED these muffins. I too used applesauce instead of the oil, FF buttermilk instead of the canned milk, and Splenda instead of the sugar. DELICIOUS and airy muffins. I made 24 mini-muffins and baked for 11 minutes ~ they were perfect! Made for PAC Spring 2009!”

  • “These were moist and all right.Made for HW party at school tomarro.I had to use more cinamon in the mix for our liking.Nice smaller loaf.”

  • “Wow! I took a previous reviewer’s suggestion and replaced the shortening with extra pumpkin and these were amazing! Dense and moist, they didn’t last long! THanks!”

  • “I made a few changes based on what I had on hand and to reduce the fat. I doubled the recipe, which yielded 16 muffins. I substituted the shortening for all natural applesauce (no added sugar or flavorings) and used 1% milk in place of the canned milk. Also, I gradually added the dry ingredients to the wet (i.e., no creaming anything together) with no problems. These muffins came out so moist! Although we like them the way they are (including my 3 year old who turned down Pumpkin Chocolate Chip bread for one of these muffins), I think I will add some cream cheese icing to disguise them as cupcakes for a get-together we are attending this evening. Thanks for the great recipe!”

  • “I changed it up a bit, I added a baked yam, brown sugar, ginger, nutmeg, anise, clove, allspice, chopped walnuts and vanilla. Instead of shortening I added butter that was infused with the spices. I will work out the formula and add it to the “zaar” Great Recipe! Lends it’s self to your own interpretations flawlessly. LOVE IT”

  • “I took a cue from Eldeevee and replaced the shortening with 1/4 cup pumpkin (this means I couldn’t do the creaming step, so I just mixed the wet ingredients and sugar together, then mixed that into the dry).I only had skim milk in the house, so I used that.I also added 1/4 tsp each cloves, ginger, and nutmeg.They were awesome!I might make another batch tomorrow…”

  • “I made these this morning and they were very good.I increased the pumpkin to 3/4 cup and omitted the oil completely.I didn’t want to open a can of evaporated milk just for 2 tablespoons, so I used 5% half and half.They needed to be cooked for 30 minutes – probably because of the lack of oil.The recipe yielded 12 muffins.”

  • “These were fantastic. I will definitely make them again. Perfect for an Autumn tea. I added a sprinkling of pumpkin seeds to the top of the mixture before baking to decorate.”

  • “I thought these were very good.Everybody should have these ingredients on hand.Canned pumpkin isn’t just for fall.These also freeze very nicely!”

  • “I made this recipe for Pick a Chef Fall 2005. If I were to make this again i would definately double the recipe as I only had enough batter to fill 6 muffins liners. The other change I would make would be to increase the sugar. I tend to like things on the sweet side and these were not quite sweeet enough for me. However, the kids gobbled these down and so it was sweet enough for them I guess, lol! I did freeze the last two muffins to pop into the lunch box. I have added this to my OAMC muffins and loaves cookbook.”

  • “A nice recipe but the fat content for 1 muffin is too high for my tastes, so substitute as desired such as skim milk or canned, etc.”

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