Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cups all-purpose flour2 teaspoons cinnamon1 teaspoon baking soda1/4 teaspoon baking powder1/2 teaspoon salt1 1/2 cups sugar3/4 cup vegetable oil3 large eggs1 teaspoon vanilla extract4 cups shredded fresh pumpkin1/8 tbsp butter for greasing pans.
Coarsely Shred inner flesh of pumpkin or squash(4 cups)
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures(don't over mix) and fold in the shredded pumpkin or squash.
Place in greased muffin tins. (cups about 3/4 full)
Bake for around 30 min (Golden brown and thoroughly cooked)
After removing from oven, take table knife(or similar Utensil) and carefully run around edge of each muffin to loosen from side. Wait about 10 min after baking before attempting to remove to prevent bottoms from sticking.
Serving Size: 18 Muffins
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures(don't over mix) and fold in the shredded pumpkin or squash.
Place in greased muffin tins. (cups about 3/4 full)
Bake for around 30 min (Golden brown and thoroughly cooked)
After removing from oven, take table knife(or similar Utensil) and carefully run around edge of each muffin to loosen from side. Wait about 10 min after baking before attempting to remove to prevent bottoms from sticking.
Serving Size: 18 Muffins
Nutritional Info Amount Per Serving
- Calories: 217.1
- Total Fat: 10.2 g
- Cholesterol: 31.0 mg
- Sodium: 154.2 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.7 g
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