Receta Pumpkin Muffins
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Muffins, pumpkin
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On the first crisp morning of Fall I woke up and said to myself “this is a muffin kind of morning, pumpkin muffins that is. Bring on Fall!” Knowing that there was a supposed canned pumpkin shortage I had been stocking up the past few weeks. I would eye the cans of pumpkins in my pantry waiting for the perfect time to use them.
I’ve been looking for a good pumpkin muffin recipe for a while now. Just a simple, hearty pumpkin muffin recipe.No frills needed here. Finally, I realized I should go to the experts, Libby’s. If they don’t have a good recipe then who does? I often forget to browse company websites, must make a mental note to check more often!
Of course, I had to omit nuts when baking my muffins because of the nut hating husband but I really think the muffins need the nuts to give a heartiness to them so if you can help it, use them. I also decided to make these in regular sized muffins, so I adjusted the baking time and temp; baking for roughly 25 minutes and at 350 degrees.
- Libby’s Mini Pumpkin Muffins
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
- 1 cup canned pumpkin
- 1/2 cup Vegetable Shortening
- 1 cup milk
- 2 large eggs
Combine dry ingredients in a large bowl. Cut in vegetable shortening with pastry blender until mixture is fine. Add 1 cup canned pumpkin, milk and eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins or 18 regular sized muffins.
Source : Very Best Baking