Popular Pumpkin Muffins

"These are moist pumpkin muffins, with spices and pecans or raisins."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
40mins
Ingredients:
16
Yields:
12-16 muffins
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ingredients

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directions

  • In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
  • Stir to blend.
  • In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugas and vanilla; mix until blended.
  • Stir pumpkin mixture into the dry ingredients until moistened.
  • Fold in pecan or raisins.
  • DO NOT OVERMIX.
  • Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the tins about 3/4 full with the pumpkin muffin batter.
  • Sprinkle with cinnamon-sugar if desired.
  • Bake 375.

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Reviews

  1. i'm making these for an end-of-soccer-season party for my 6 year old, so i skipped the nuts. Sorta cheated with Libby's Pumpkin Pie pumpkin mix. Came out really soft and moist. Personally, I think the nuts do not complement the velvety texture of this recipe. I added 2 tsp grated ginger to give it an extra kick; it really works.
     
  2. Very flavorful and moist! I used whole wheat pastry flour. Also used brown sugar, but subbed Splenda for granulated sugar, and egg whites for eggs. Worked fine! Made for Fall 2008 PAC.
     
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Tweaks

  1. Very flavorful and moist! I used whole wheat pastry flour. Also used brown sugar, but subbed Splenda for granulated sugar, and egg whites for eggs. Worked fine! Made for Fall 2008 PAC.
     

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