Snack Pumpkin Muffins
Snack Pumpkin Muffins recipe
Yield
4 servingsPrep
15 minCook
20 minReady
35 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
|
|
|
almonds
sliced or chopped, optional |
*
|
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
|
|
| 1 | x |
almonds
sliced or chopped, optional |
*
|
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 pagger into paper-lined 2½-inch muffin-pan cups, filling 2/3rds full.
Sprinkle with almond if desired.
Bake in 350℉ (180℃) F oven 20 minutes or until golden brown.
Serve hot with butter and homemade jam.
