Cookbook:Pumpkin Muffins
| Pumpkin Muffins | |
|---|---|
| Category | Cake recipes |
| Yield | About 15 ea. 2 ½-inch muffins |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 2 cups sifted all-purpose flour
- ¼ cup white granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 1 egg
- ½ cup milk
- 1 cup cooked and mashed pumpkin (canned pumpkin can be used as well)
- ¼ cup vegetable oil
Procedure
[edit | edit source]- Sift flour, sugar, baking powder, salt, and cinnamon into a bowl.
- Beat egg; mix in milk, pumpkin, and oil.
- Make a well in center of flour mixture; pour in pumpkin mixture all at once.
- Stir quickly until flour is just moistened.
- Fill greased muffin cups ⅔ full.
- Bake at 425°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Run spatula around each muffin to loosen; serve immediately.