Pumpkin Spice Muffins
"This is an adopted recipe. I will post an intro after I make it."
photo by R.Lynn
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup unbleached flour, Sifted
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cinnamon, Ground
- 1⁄4 cup vegetable shortening
- 2⁄3 cup sugar
- 1 large egg
- 2 tablespoons canned milk
- 1⁄2 cup canned pumpkin
directions
- Sift together flour, baking powder, salt and cinnamon; set aside.
- Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed.
- Beat in egg.
- Combine pumpkin and milk in small bowl.
- Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.
- Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
- Bake in 350 degree F. oven 20 minutes or until golden brown.
- Serve hot with butter and homemade jam.
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Reviews
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Delicate and delicious! I baked a fresh pie pumpkin whole (350 for 1 hour) and froze portions to make pies. There was a little over a half cup left over and I thought I would try this recipe. Glad I did. The texture and flavor is wonderful.
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I will make these muffins again and again! I used applesauce for shortening . Double recipe made 14. They were moist and delicious! -
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 -
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! -
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.
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Tweaks
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I used 2 cups of fresh pumpkin instead of canned, replaced the cinnamon with 1/2 teaspoon of pumpkin pie spice, and got confused and used a hand mixer to blend the whole batch, which made the batter fluffier. I baked it in a hamburger bun tin for 14 minutes to make muffin tops/toasties.
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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
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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!
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Wow! I took a previous reviewer's suggestion and replaced the shortening with extra pumpkin and these were amazing! Dense and moist, they didn't last long! THanks!
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I made a few changes based on what I had on hand and to reduce the fat. I doubled the recipe, which yielded 16 muffins. I substituted the shortening for all natural applesauce (no added sugar or flavorings) and used 1% milk in place of the canned milk. Also, I gradually added the dry ingredients to the wet (i.e., no creaming anything together) with no problems. These muffins came out so moist! Although we like them the way they are (including my 3 year old who turned down Pumpkin Chocolate Chip bread for one of these muffins), I think I will add some cream cheese icing to disguise them as cupcakes for a get-together we are attending this evening. Thanks for the great recipe!
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RECIPE SUBMITTED BY
Zaney1
United States
Married for 22years.
