Posted by: Nancy K 10-08-99 8:19 PM
Pumpkin Muffins I
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sugar
3 teaspoons baking powder
1 cup canned pumpkin
1/4 cup milk
6 tablespoons butter
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup raisins
1 cup chopped pecans
Preheat oven to 400 degrees and line a muffin pan with baking cups, and set aside.
In a large sifter, combine flour salt, sugar, baking powder, cinnamon, nutmeg and allspice.
Sift these ingredients together into a medium-sized mixing bowl.
In a small saucepan, melt butter over low heat until it is all liquid.
Pour melted butter, milk and pumpkin into dry ingredients, and stir with a large
When batter is well mixed, but still lumpy, stir in pecans and raisins.
Pour batter into baking cups until cups are about 2/3 full.
Bake muffins at 400 degrees for 20-25 minutes, or until a toothpick inserted in center comes out clean and top of muffins are golden brown.
Recipe makes 24, depending on size of your muffin pan.
Note: To dress these muffins up for an autumn party, add small amounts of red and yellow food coloring to vanilla or cream cheese icing until icing turns orange, and spread over top of muffins.
Then create pumpkin faces with candy corn.
Pumpkin Muffins II
1/2 cup vegetable oil
1 cup sugar
1 cup pumpkin puree
1/3 to 1/2 cup buttermilk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
3/4 cup chopped walnuts
1 cup raisins
Preheat oven to 350 degrees.
Mix oil, sugar, eggs, pumpkin and buttermilk.
Add flour, baking powder, soda, cinnamon and all spice and stir until batter is smooth.
Stir in walnuts and raisins.
Spoon into greased muffin tins (about 3/4 full) and bake about 30 minutes.
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