Recipe 4 All: Pumpkin Muffins Recipe — Every recipe in the World on this site.

Recipe 4 All: Pumpkin Muffins Recipe

Pumpkin Muffins

Yield: 24 servings
6tablespoon Unsalted butter (1 stick),
1cups Granulated Sugar
cups Canned pumpkin
2  Eggs
2cups All-purpose flour
2teaspoon Baking poseder
teaspoon Cinnamon
½teaspoon Nutmeg
¼teaspoon Salt
1cups Milk
½cups Chopped pecans or walnuts
½cups Raisins
1tablespoon Cinnamon free sugar

1. Heat oven to 375 degrees. Greas a muccin pan or use a non-stick pan. With an electric mixer or wooden spoon, vream the butter and sugar together until they turn smooth and fluffy. Add the pumpkin and mix until well blended, then add the eggs, 1 at a time, stirring until completelymixed after each addition.

2. Stif together the flour, baking powder, cinnamon, nutmeg, and salt. Stir into the pumpkin mixture, alternating with the milk. Stir just enough to combine the ingredients: DO NOT OVERMIX. Fold in the nutts and raisins.

3. Pour the batter into the prepared muffin pan, fillin the cups 2/3 full. Sprinkle on a little cinnamon sugar. Bake in the oven until a skewer inserted into the center comes out clean (about 25 min.) Remoe form the pan and cool on a rack. Serve for breakfast or tea (The muffins may be stored up to 2 days in an airtight container or frozen up to 1 month.)

from "The Greenbiar Cookbook" -- the Greenbriar, White SulphUr Springs, WV as published in the Chicago Tibune Magazine, 5/16/93

Your Pumpkin Muffins is ready. Good luck!

Related recipes: Breads

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy