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Pumpkin Muffins

 

Equipment
 

  • Two muffin pans
  • Can opener
  • 1 large and 1 medium bowl
  • Measuring cups and spoons
  • Large spoon
  • Cooling rack
     

Ingredients
 

  • Nonstick cooking spray
  • 4 c. flour
  • 1 1/4 c. sugar
  • 2 t. baking soda
  • 1 t. salt
  • 1 t. baking powder
  • 1 t. cinnamon
  • 1 t. nutmeg
  • 1/4 t. cloves
  • 1/4 t. ginger
  • 1 can (15 oz.) pumpkin
  • (2 c. fresh, cooked)
  • 1 c. oil
  • 4 eggs
  • 2/3 c. water


 

Pumpkin muffins


Preparation Time: 20 minutes
 

  1. Wash hands and surfaces.
     
  2. Preheat oven to 400˚ F.
     
  3. Spray pans with nonstick cooking spray.
     
  4. In large bowl, mix together flour, sugar, baking soda, salt, baking powder and spices.
     
  5. In medium bowl, beat pumpkin, oil, eggs and water. Add to dry ingredients.
     
  6. Stir just until flour is moistened. Do not over mix.
     
  7. Spoon the batter into muffin cups; fill 2/3 full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Makes 2 dozen.
     
  8. Remove from pans and cool completely. Its best to store muffins in room temperature in covered airtight containers, plastic or glass. Store up to three days.

 

 

More recipes: http://www.kidsacookin.org/

 

 

To ask questions or locate your nearest extension office, call MU Extension's Show-Me Nutrition Line at 1-888-515-0016.

 

 


 
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Last update: Wednesday, May 27, 2009