Pumpkin Muffins

(12 servings)

  • 1/2 can (15-ounce can) pure mashed pumpkin
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1/4 cup vegetable shortening
  • 1 large egg
  • 3 Tablespoons milk
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg or allspice
Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray.

Preheat oven to 350 degrees.

In a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg (or allspice) and salt.

In a separate bowl, cream the shortening and sugar together with an electric mixer (medium speed) until light and fluffy. Beat in the egg until just mixed.

In a third bowl, stir together pumpkin and milk until well combined.

Combine all mixtures in the largest bowl. Mix until just combined and all dry ingredients are moistened.

Spoon batter into prepared muffin cups, filling each about 2/3 full.

Bake for 20 minutes or until golden brown. If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done.

Pumpkin Muffins

Serve warm with a pat of butter. A little taste of pumpkin pie for breakfast.

Mr Breakfast would like to thank CurtAndMary for this recipe.

Recipe number 1715. Submitted 4/12/2006.