photo by Jonathan Melendez
- Ready In:
- 1 cup pumpkin (canned "or" fresh)
- 2 eggs, slightly beaten
- 1⁄2 cup water
- 1⁄2 cup melted shortening
- 1 3⁄4 cups flour
- 1⁄4 teaspoon salt
- 1 1⁄2 cups sugar
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon ground cloves
- Blend pumpkin, eggs, water, and shortening in large bowl.
- Sift together remaining ingredients and add to pumpkin mixture.
- Fill greased muffin tins about 3/4 full.
- Bake at 350 degrees about 30 minutes or until set when touched.
Questions & Replies
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Oh my. I used all white whole wheat flour and Smart Balance for the shortening, and I cut the sugar to 1 cup, using mostly brown sugar. Then I omitted the water and used a whole 15 oz can of pumpkin because I didn't want any leftover. I baked them for 22 minutes. These were the most beautiful and delicious muffins I've ever made or eaten.
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Made these for a pumpkin patch field trip snack for over 27 preschool kids. The muffins were a huge hit, and even the typically picky eaters, loved them. Easy to make recipe. The only change I made was using butter in place of shortening. I thought I'd have leftovers to bring home to my own family, but I guess I'll have to make another batch.
Totally loved these muffins! I went to the pumpkin farm and brought home a blue pumpkin which I was told was the best for baking a pie. After making the puree, I really wanted to make a pumpkin muffin. I chose this recipe and I am not disappointed! My changes were only to reduce the cloves to 1/8 teaspoon and I also subbed 1/4 cup melted butter and 1/4 canola oil for the shortening. I did a third plain, a third with chocolate chips and a third with pecans. I cooked for about 27 minutes in a stone muffin pan and they continued to cook a bit after I removed them from the oven. Delicious! Thanks so much.
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