Pumpkin Muffins Recipe

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 c. milk; 1 stick butter; 1 1/4 c. sugar; 1 1/2 c. flour; 1 1/4 c. mashed pumpkin; 1 tsp. baking powder; 1 tsp. cinnamon; 1/4 tsp. nutmeg; 1/4 tsp. salt; 1/2 c. chopped walnuts or pecans; 1/2 c. raisins

Servings: persons

2 eggs
1 c. milk
1 stick butter
1 1/4 c. sugar
1 1/2 c. flour
1 1/4 c. mashed pumpkin
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. chopped walnuts or pecans
1/2 c. raisins

1
Have all ingredients at room temperature.
2
Cream butter, sugar and pumpkin until smooth.
3
Add eggs.
4
Blend well.
5
Sift flour, baking powder and spices together and add alternately with milk to egg batter.
6
Do not overmix.
7
Fold in nuts and raisins.
8
Sprinkle a little cinnamon sugar on top before baking.
9
Bake in greased muffin tins at 375u00b0 for 25 minutes or until done.
10
Do not open oven door while baking or muffins will have a tendency to fall. Equal amount of mashed sweet potatoes may be substituted for the pumpkin.
11
May be frozen and reheated.
12
2 dozen.

1129

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 2 eggs, 1 c. milk, 1 stick butter, 1 1/4 c. sugar, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Muffins

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