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Quick Pumpkin Muffins

 
Quick Pumpkin Muffins
8

Enjoy the Autumn season with these scrumptious muffins that don't take long to make!

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 cup unbleached all-purpose flour
sifted
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
ground
*
¼ cup vegetable shortening
*
cups sugar
1 each eggs
½ cup pumpkin
canned, mashed
2 tablespoons milk

Directions

Sift together flour, baking powder, salt and cinnamon; set aside.

Cream together shortening and sugar in mixing bowl until light 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℃) oven 20 minutes or until golden brown.

Serve hot with butter and homemade jam.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 915% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 56mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 32% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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