Pumpkin Muffins

*Z*'s Note:

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

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 cup unbleached flour , Sifted
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ teaspoon cinnamon , Ground
• ¼ cup vegetable shortening
• 2⁄3; cup sugar
• 1 large egg
• 2 tablespoons canned milk
• ½ cup canned pumpkin

Directions:

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

Reviews

[mtnmel]

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

[FloridaNative]

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!

[Amberngriffinco]

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.