Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/1586/Pumpkin_Muffins
Pumpkin Muffins
Yield: 12 muffins
Ingredients
| 1 1/2 | cups | all-purpose flour* | |
|
|
|||
| 1/2 | cup | sugar | |
|
|
|||
| 2 | teaspoons | baking powder | |
|
|
|||
| 1/2 | teaspoon | salt | |
|
|
|||
| 1/2 | teaspoon | cinnamon | |
|
|
|||
| 1/2 | teaspoon | nutmeg | |
|
|
|||
| 1/2 | cup | milk | |
|
|
|||
| 1/2 | cup | canned solid pack pumpkin | |
|
|
|||
| 1/4 | cup | butter or margarine, melted | |
|
|
|||
| 1 | egg | ||
|
|
|||
| 1/2 | cup | raisins | |
|
|
|||
Directions:
Heat oven to 400 F. Grease bottoms of 12 medium muffin cups (2-3/4 inches in diameter) or line pan with paper baking cups. Mix all ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake 18 to 20 minutes. Immediately remove from pan.
*If using self-rising flour, omit baking powder and salt.
Source: Betty Crocker Cookbook
Please note that some ingredients and brands may not be available in every store.
Harps Foods Recipes
https://www.harpsfood.com/Recipes/Detail/1586/Pumpkin_Muffins
By continuing to browse our site, you agree to our use of
Cookies, Privacy Policy and Terms of Service
.
Be the first to comment on this recipe!
Add a Comment Login