Quick & Easy Pumpkin Muffins
photo by ReeLani
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 Muffins
- Serves:
- 12
ingredients
directions
- Preheat oven to 400ºF.
- Sift dry ingredients together.
- Beat egg slightly.
- Combine egg, milk, pumpkin, and oil.
- Add wet ingredients to dry mixture all at once and stir until they are combined.
- Batter should be lumpy.
- Fold in raisins.
- Fill greased muffin cups two-thirds full. Note: Thanks to a recent review by Kasha, please note that this recipe does not work well with paper cups as it may stick to them.
- Bake 20 to 25 minutes at 400º degrees.
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Reviews
-
Hey 1Steve ~~ made these this morning. Having a recipe for just 1/2 c. pumpkin is great, cause I always seem to have a bit left from various recipes. They are great! I added a dash of cloves.. but think next time I will add a bit more cinnamon. I baked them in Madellin pans, and got 15 little pumpkin 'cakes'. I dusted them with icing sugar and they looked decorative and tasted yummy. :)
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This was the perfect way to use up the leftover pumpkin in the fridge. Simple to prepare and very tasty. I used dried cranberries, plumped up in a bit of water, instead of raisins and also added 1/2 cup of mini chocolate morsels. Besides the cinnamon and nutmeg I also used 1/4 tsp of ginger, 1/4 tsp of allspice and 1/8 tsp of cloves. I made these in my mini bundt cake muffin pan, as you can see in the photo. DH co-workers are enjoying them today.
RECIPE SUBMITTED BY
Steve P.
United States