Monday, October 4, 2010

Pioneer Pumpkin Muffins

This recipe is frommy mom. It can be made two ways -- with milk or evaporated milk. Using milk makes a puffy, cake-like muffin. Using evaporated milk makes the muffins like mini crustless pumpkin pies. Either way -- DELICIOUS! Of course a little whipped cream doesn't hurt!

Pioneer Pumpkin Muffins

1 1/2 c sugar
1/2 c margarine
1 1/2 c canned pumpkin
3 eggs
1 cup milk or evaporated milk
1 3/4 c all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder

1. Preheat oven to 400 degrees.
2. Cream sugar, margarine and pumpkin.
3. Add eggs and mix well.
4. Add milk and stir.
5. Add flour, cinnamon, nutmeg and baking powder. Blend well.
6. Fill greased cupcake pans 3/4 full. DO NOT use paper liners.
7. Bake for approximately 25 minutes.

Makes 24 muffins.

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