Pumpkin Muffins
Pumpkin Muffins
Nutrition Facts
15
394.49
140.34
16.31g
25.09%
2.57g
12.87%
57.33mg
19.11%
441.19mg
18.38%
0.56mg
0.02%
61.24g
20.41%
1.27g
5.07%
39.38g
4.88g
9.75%
71.6%
0.53%
2.02%
7.96%
0.93%
0.07%
9.37%
5.61%
7.48%
0.01%
9.33%
0.03%
0.07%
0.02%
1.29%
Ingredients
- 1 c Vegetable Oil
- 3 c Sugar
- 4 Eggs
- 3 1/2 c Flour
- 2 tsp Baking Soda
- 1 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 1/2 tsp Ground Cloves
- 2/3 c Water
- 15 oz Pumpkin
Mix oil, sugar, eggs.
In another bowl, mix dry ingredients. Add dry ingredients to sugar mixture. Add water and pumpkin. Mix.
Bake at 350°F for 25 minutes.
Makes two to three dozen, depending on muffin size.
Can also be baked as pumpkin bread; original recipe called for two loaf pans baked for 90 minutes.
In another bowl, mix dry ingredients. Add dry ingredients to sugar mixture. Add water and pumpkin. Mix.
Bake at 350°F for 25 minutes.
Makes two to three dozen, depending on muffin size.
Can also be baked as pumpkin bread; original recipe called for two loaf pans baked for 90 minutes.
Equipment Muffin Pans
Cost: $2.01 ($0.13 per serving)
Source: Gethsemane Lutheran Church Centennial Cookbook (Minneapolis), pg 47. Contributed by Rosean Rendahl
Notes
Uncertain where the cookbook comes from exactly, but there are recipes in it from Allie Hetland and Kathryn Lee