Recipes

Pumpkin Muffins

February 11, 2021  Online Recipe Guide Avatar
Description This makes a delicious fall breakfast. These make a very filling breakfast. You can make these on the weekend, and have a few for during the week for breakfast. From the recipe collection of Ethel Eynard 2004.
Ingredients
At a glance
Course
Breads
Difficulty
Medium Difficulty
Source
Generations – My Family Cookbook
Makes
18
1 C. raisins
1/2 C. unsweetened orange juice
2 eggs
1 C. canned pumpkin
1/2 C. sugar
1/2 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. salt
1/3 C. oil
1 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Methods/steps
Soak raisins in orange juice for 5 minutes. Do not drain. In large mixing bowl, beat egg; stir in pumpkin, sugar, cloves, cinnamon, and salt. Add oil, mixing well. Stir together flours, baking powder, and soda. Add to pumpkin mixture with raisin-orange juice mixture and stir to mix. Fill paper-lined muffin cup
2/3 full. Bake at 400 degrees for about 25 minutes.

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