Home Cooking Recipes
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Pumpkin Muffins
Chef:  Nancy Krier - Herrick, SD          Category:  Breads

Ingredients:
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 1/2 cups pumpkin,cooked and mashed or canned
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups flour
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup oatmeal
1 cup buttermilk







Directions: Preheat oven to 400°F. Prepare 16 muffin pans. Mix warmed buttermilk and oatmeal, let set. Beat butter, white sugar and brown sugar. Add eggs one at a time beating after each. Beat in pumpkin. Mix flour, salt, baking powder and baking soda. Add to egg mixture. Lightly stir in vanilla and cinnamon. Dump in buttermilk and oatmeal mixture. Stir only until mixed. Fill pans 2/3 full and bake for 15 to 18 minutes.

Notes: I adapted a plain muffin recipe to use up extra pumpkins that I raised this year. Canned pumpkin works well also.

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