Pumpkin Muffins – the BEST!!!!

Love love LOVE these moist muffins. I heat them up in the microwave for about 10-12 seconds (unless of course I eat them straight from the oven!)

These are a favorite at my house, for breakfast, for snack, ANY time!!

Fair warning – as I seem to do this EVERY time – make sure you use different bowls for all the ‘mixing’. I always seem to get the flour mixture in my big mixing bowl, and that gets added in AFTER the shortening and sugar should be creamed in that same mixing bowl! LOL

1 2/3 cup flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1 cup pumpkin – fresh or canned (I prefer fresh!) Fresh Pumpkin Recipe

1/4 cup evaporated milk

1/2 cup shortening

1 cup light brown sugar

1 egg


Combine first 6 ingredients. Combine pumpkin and evap milk. Cream shortening and sugar in large bowl. Add egg, beat until fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Fill paperlined muffin cups 3/4 full. Sprinkle streusel over top. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.









Combine 4 Tbs flour, 4 Tbs sugar and 1/4 tsp cinnamon. Cut in 2 Tbs butter until mixture is crumbly.





As always – enjoy!

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