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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Teddy's Pumpkin Muffins Recipe

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This recipe for Teddy's Pumpkin Muffins is from The Richmond School 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 and 2/3 cups all-purpose flour
1 teaspoon baking soda
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 and 1/4 cup pumpkin puree (canned or fresh)
1/4 cup milk
Directions:
Directions:
1. Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.

2. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.


3. In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.

4. Divide batter evenly in a silicon muffin pan or a cupcake pan with paper liners.. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

5. These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
Great lunch addition, especially in the fall!

 

 

 

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