Breakfast Pumpkin Muffins
Pumpkin Muffins recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | cup |
vegetable shortening
|
*
|
| ⅔ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
canned pumpkin purée
mashed |
|
| 2 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 59 | ml |
vegetable shortening
|
*
|
| 158 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
canned pumpkin purée
mashed |
|
| 3E+1 | ml |
milk
|
|
Directions
Sift together flour, baking powder, salt and cinnamon; set aside.
Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed.
Beat in egg.
Combine pumpkin and milk in small bowl.
Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.
Spoon batter into paper-lined 2½-inch muffin-pan cups, filling 2/3rds full.
Bake in 350℉ (180℃) F oven 20 minutes or until golden brown.
Serve hot with butter and homemade jam.
