Food Pavilion Recipes
https://foodpavilion.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.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1586/Pumpkin_Muffins