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Rec. Pumpkin Muffins

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Joined: Dec 22, 2005

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Posted to Thread #1385 at 12:48 am on Apr 9, 2006

Gourmet, 11/1986
1c pumpkin puree, 1c packed light brown sugar
1/2c veg. oil, 2 eggs,
1/2c each chopped nuts and raisins

1 1/3c flour, 1 1/2 teas. baking powder
1 teas. baking soda, 1 teas. allspice
1/2 teas. salt

Mix first four ingredient till smooth, add nuts and raisins. Mix dry ingredients together and add to first mixture. Mix just till blended. Makes about 3 dozen minis or 6 regular sized. I use a
1 1/4 inch ice cream scoop and mini paper cups. Bake at 375 degrees, about 12 minutes for minis and 15 to s0 minutes for regulars. I sometimes substitute dried cranberries and different kinds of nuts. You can vary the spice or add grated orange rind. Freeze individually in plastic wrap.
Note: one can of puree is usually 2 cups.


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