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Ingredients
| unbleached all-purpose flour (unsifted): 1 cup (sifted) |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1/4 tsp (ground) |
| shortening - vegetable: 1/4 cup |
| granulated sugar: 2/3 cup |
| eggs: 1 (large) |
| evaporated milk: 2 Tbl |
| canned pumpkin: 1/2 cup |
Pumpkin Muffins
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- Sift together flour, baking powder, salt and cinnamon; set aside.
- Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed.
- Beat in egg.
- Combine pumpkin and milk in small bowl.
- Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.
- Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
- Bake in 350 degree F. oven 20 minutes or until golden brown.
- Serve hot with butter and homemade jam.