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    You are in: Home / Recipes / Pumpkin Muffins Recipe
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    Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Alison of the North Country's Note:

    An excellent fall muffin with great color and a dense but not sticky texture and lots of pumpkin flavor. A sprinkling of brown sugar just before going in the oven adds a little syrup to the top. This is my modification of an Epicurious recipe - the original featured nuts and used half the pumpkin and is yummy but my slightly-better-half wanted it sans nuts and with more pumpkin flavor.

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    Units: US | Metric


    1. 1
      Preheat oven to 400F, prepare muffin pan with papers or by greasing the cups.
    2. 2
      Whisk together melted butter, pumpkin, milk, eggs, and brown sugar. In another bowl mix flour, baking powder and soda, spices and salt; pour pumpkin mixture into this dry mix and stir until just combined (lumps are good, over-stirring will ruin the leavening). Divide evenly among muffin cups, filling each to within a quarter inch of the top. Sprinkle brown sugar on top of each muffin, to taste.
    3. 3
      Bake for approximately 20 minutes, test for doneness by checking to see if the top springs back when lightly pressed down.
    4. 4
      Cool for 10 minutes, turn out on rack for remainder of cooling. Excellent served warm.

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    Nutritional Facts for Pumpkin Muffins

    Serving Size: 1 (1157 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 248.6
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 5.3 g
    Cholesterol 56.3 mg
    Sodium 319.5 mg
    Total Carbohydrate 39.1 g
    Dietary Fiber 1.5 g
    Sugars 21.0 g
    Protein 3.8 g

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