Pumpkin Mini-Muffins

Yield: 54 mini-muffins.

  1. Preheat oven to 350° F.
  2. In a large mixing bowl, combine the following:

1
c
all-purpose flour
1
c
packed brown sugar
1
T
baking powder
1
t
ground cinnamon
1/4
t
salt
1/4
t
baking soda
1/4
t
ground nutmeg
1/8
t
ground cloves

  1. Add the following and beat on low speed until blended, then high speed for two minutes:

1
c
canned pumpkin
1/2
c
milk
2

eggs
1/3
c
shortening

  1. Add and beat until blended:

1
c
all-purpose flour

  1. Spoon into mini cups, almost to the top (3/4 to 7/8 full).
  2. Mix together:

1/2
c
chopped nuts (walnuts, pecans, etc.)


brown sugar

Sprinkle on top of muffins.

  1. Garnish each muffin with:

1-2

raisins

  1. Bake for 22 minutes, or until a toothpick comes out clean.

To make pumpkin quick bread, fold in the nuts and raisins and bake in a greased 9x5x3-inch loaf pan for 60 to 65 minutes.

 

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