Cynthia’s pumpkin muffins

by on December 29, 2013
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Too tasty... Too late!

Too tasty… Too late!

1/3 cup butter
1/2 cup brown sugar
One egg
One half teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups cooked or canned pumpkin
1 cup milk
1 cup flour
3/4 cup raisins
3 teaspoons baking powder

1/4 cup port wine or Pepsi

Toss to coat raisins with port wine
Nuke raisins in microwave for about 30 seconds
Let’s sit while you prepare other ingredients

preheat oven to 400°
Cream butter brown sugar and eggs together
Stir in pumpkin
Stir together dry ingredients
Add milk to sugar mixture
Discard excess port and mix raisins in with dry mixture
Optional: add 1/2 cup chopped nuts to dry ingredients
Mix dry ingredients into pumpkin mixture
– Be sure not to over mix. Mix only to moisten
Turn into greased muffin tin
– We prefer to use muffin pan liner cups
You might want to try putting batter into a large bag and snipping the corner
– Use this as a piping bag to squirt into each receptacle
– Wipe up any spills that might be on the pan. It will make cleanup much easier.

Bake 20 to 30 minutes
Let cool at least five minutes or they will fall apart

If you have a cast iron pan, you can bake in here for a crisper crust. If it is a cast iron loaf pan or skillet, increase baking time. Bake until a toothpick or knife comes out clean.

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