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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (132g) Recipe makes 4 servings |
||
| Calories 416 | ||
| Calories from Fat 137 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.3g | 23% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 430mg | 17% | |
| Potassium 149mg | 4% | |
| Total Carbohydrate 65.5g | 21% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 39.6g | ||
| Protein 5.9g | 11% | |
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Ingredients
- 1 cup unbleached flour, Sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon, Ground
- 1/4 cup vegetable shortening
- 2/3 cup sugar
- 1 large egg
- 2 tablespoons canned milk
- 1/2 cup canned pumpkin
Directions
1
Sift together flour, baking powder, salt and cinnamon; set aside.2
Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed.3
Beat in egg.4
Combine pumpkin and milk in small bowl.5
Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.6
Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.7
Bake in 350 degree F. oven 20 minutes or until golden brown.8
Serve hot with butter and homemade jam.
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- Course > Breads > Quick Breads > Muffins
- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: FloridaNative
On Apr 16, 2009
We just LOVED these muffins. I too used applesauce instead of the oil, FF buttermilk instead of the canned milk, and Splenda instead of the sugar. DELICIOUS and airy muffins. I made 24 mini-muffins and baked for 11 minutes ~ they were perfect! Made for PAC Spring 2009!
From: Amberngriffinco
On Oct 29, 2008
These were moist and all right. Made for HW party at school tomarro. I had to use more cinamon in the mix for our liking. Nice smaller loaf.
From: Burgundy Damsel
On Jul 9, 2008
Wow! I took a previous reviewer's suggestion and replaced the shortening with extra pumpkin and these were amazing! Dense and moist, they didn't last long! THanks!
From: Wild Squirrel
On Nov 29, 2007
I made a few changes based on what I had on hand and to reduce the fat. I doubled the recipe, which yielded 16 muffins. I substituted the shortening for all natural applesauce (no added sugar or flavorings) and used 1% milk in place of the canned milk. Also, I gradually added the dry ingredients to the wet (i.e., no creaming anything together) with no problems. These muffins came out so moist! Although we like them the way they are (including my 3 year old who turned down Pumpkin Chocolate Chip bread for one of these muffins), I think I will add some cream cheese icing to disguise them as cupcakes for a get-together we are attending this evening. Thanks for the great recipe!
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