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Easy Pumpkin Muffins Recipe

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This recipe for Easy Pumpkin Muffins, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen S. Galt


1/3 c all-purpose flour
1/3 c whole-wheat flour
1/3 c sugar
1/4 c + 2 tbsp raisins
3 tbsp wheat germ
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c pumpkin puree
1 egg
1/4 c orange juice
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
2 tbsp chopped pecans or walnuts

Preheat oven to 350. Spray a 6-cup muffin tin with nonstick cooking spray, then sprinkle lightly with flour.
In a large bowl, combine the all purpose flour, whole wheat flour, sugar, raisins, wheat germ, baking powder, baking soda and salt. In a medium bowl, whisk the pumpkin puree, egg, orange juice, pumpkin pie spice and vanilla. Add to the flour mixture; stir just until combined (do not overmix).

Spoon the batter into the cups, filling each about two-thirds full; sprinkle with the nuts. Bake until toothpick inserted in a muffin comes out clean, 25-30 minutes. Cool in the pan on a rack 10 minutes; remove from the pan and serve warm.

Number Of Servings:
Number Of Servings:
6 servings




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