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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 69g Recipe makes 14 muffins) |
||
| Calories 218 | ||
| Calories from Fat 74 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 148mg | 6% | |
| Potassium 57mg | 1% | |
| Total Carbohydrate 34.2g | 11% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 21.6g | ||
| Protein 2.6g | 5% | |
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Pumpkin Muffins
By: ratherbeswimmin'
May 8, 2002
Wonderful and easy. Great for a Fall snack.
14 muffins
Ingredients
- 1 cup pumpkin (canned "or" fresh)
- 2 eggs, slightly beaten
- 1/2 cup water
- 1/2 cup melted shortening
- 1 3/4 cups flour
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
Directions
1
Blend pumpkin, eggs, water, and shortening in large bowl.2
Sift together remaining ingredients and add to pumpkin mixture.3
Fill greased muffin tins about 3/4 full.4
Bake at 350 degrees about 30 minutes or until set when touched.
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- Course > Breads > Quick Breads > Muffins
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Fall
Featured Reviews for This Recipe
From: CookingLaura
On Oct 6, 2008
I couldn't wait for these muffins to cool to scarf them down! They smelled to good! I used an extra half cup of pumpkin b/c I had 1 1/2 cups leftover and it made them extra moist and delicious. Great recipe, Thanks!
From: Chef Judith Irene
On Oct 2, 2008
The BEST!! I didn't have raisins nor chocolate chips so I went to the corner store and they didn't have neither so I used what they had: Glossets Raisins!! LOL Did they ever make a yummy addition to these awesome muffins. Oh yeah, I didn't have shortening, so I used butter... m'm m'm good! Thanks for this recipe!! 
From: JC Gau
On Nov 1, 2002
Delicious, moist, and really smooth flavor. Only made one small addition... pecans. I took them to work and they were a hit! This was a great way to use the fresh pumpkin left over from Halloween.
From: bella214
On Oct 28, 2002
I could hardly wait for these to come out of the oven. What an incredible smell, and the taste was even better. Soft, tender, spiced just right and umm, umm good. My husband and I agree that these are some of the best pumpkin muffins we have ever had. Thanks Nurse Di.
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