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Quick Pumpkin Muffins

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Quick Pumpkin Muffins

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

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

Amount Measure Ingredient Features
237 ml unbleached all-purpose flour
sifted
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1E+1 ml baking powder
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1.3 ml salt
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1.3 ml cinnamon
ground
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59 ml vegetable shortening
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158 ml sugar
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1 each eggs
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118 ml pumpkin
canned, mashed
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3E+1 ml milk
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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 Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 915% 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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