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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Muffins Recipe

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This recipe for Pumpkin Muffins is from Welcome Home, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Muffins:
1 pkg. Pillsbury Date Quick Bread
1/2 can pumpkin
1/2 cup water
1/4 cup vegetable oil
1 egg
1/2 cup pecans, chopped
1 tsp. ground cinnamon
1/8 tsp. cloves

Topping:
1/3 cup packed light brown sugar
1/3 cup pecans, chopped
1 tablespoon butter, softened
Directions:
Directions:
Preheat oven to 400 degrees. Spray 12 standard muffin cups with Pam or line with baking cups. Combine muffin ingredients in large bowl; stir by hand 50 to 75 strokes. Divide batter among muffin cups. Combine topping ingredients in small bowl; sprinkle evenly over batter. Bake 20 to 25 minutes; test with toothpick. Cool 15 minutes; remove from pan. Wrap leftover muffins tightly in plastic wrap and store in refrigerator.
Personal Notes:
Personal Notes:
This is a Chez Lafayette Bed & Breakfast recipe.

 

 

 

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