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pumpkin muffins

(2 ratings)
Myrna_Barager avatar
Recipe by
Myrna Barager
@Myrna_Barager
Thessalon, ON

Just made these and took them to work. Everyone who tried them liked them. I used sweet potato squash instead of pumpkin, half whole wheat and half all-purpose flour, and used gingerbread spice instead of the individual spices.

(2 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For pumpkin muffins

  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    ground ginger
  • 1/2 c
    raisins
  • 1 lg
    egg
  • 1/3 c
    butter
  • 2/3 c
    brown sugar, lightly packed
  • 3/4 c
    milk
  • 3/4 c
    pumpkin

How To Make pumpkin muffins

  • 1
    Preheat oven to 400 F (200 C). Grease 12 muffin cups.
  • 2
    In a large bowl, combine well dry ingredients, including raisins.
  • 3
    Melt butter.
  • 4
    In a medium bowl, beat eggs lightly and combine all remaining ingredients, including the melted butter.
  • 5
    Make a well in the dry mixture and add the wet mixture all at once. Stir until batter is blended but still lumpy.
  • 6
    Fill the 12 muffin cups completely full.
  • 7
    Bake for 20 to 25 minutes. (Cake tester comes out clean.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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