Pumpkin Muffins Recipe

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. boiling water; 1/2 c. vegetable oil; 2 1/2 tsp. baking soda; 1 c. honey; 1 c. buttermilk; 1 c. cooked mashed fresh pumpkin; 2 eggs, slightly beaten; 2 1/2 c. all-purpose flour; 2 c. Shredded Wheat bran cereal; 1 c. regular wheat germ; 1 c. raisins; 1 c. chopped walnuts; 1/2 tsp. salt

Servings: persons

1 c. boiling water
1/2 c. vegetable oil
2 1/2 tsp. baking soda
1 c. honey
1 c. buttermilk
1 c. cooked mashed fresh pumpkin
2 eggs, slightly beaten
2 1/2 c. all-purpose flour
2 c. Shredded Wheat bran cereal
1 c. regular wheat germ
1 c. raisins
1 c. chopped walnuts
1/2 tsp. salt

1
Combine first 3 ingredients in a large bowl; let cool.
2
Stir in honey, buttermilk, pumpkin and eggs.
3
Combine flour and remaining ingredients; make a well in center of mixture.
4
Add pumpkin mixture, stirring just until dry ingredients are moistened.
5
Cover and store in refrigerator until ready to bake. (Batter can be refrigerated up to 3 days.)
6
To bake, spoon batter into greased muffin pans, filling 3/4 full.
7
Bake at 350u00b0 for 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. boiling water, 1/2 c. vegetable oil, 2 1/2 tsp. baking soda, 1 c. honey, and more.

Yes, Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Muffins

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