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Pumpkin Muffins


1/2 cup butter, softened
1 cup sugar
1 1/4 cup canned pumpkin
2 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup milk
1/2 cup chopped walnuts
1/2 cup raisins

Topping - mix together:
1/4 cup sugar
1/4 teaspoon cinnamon

Cream together butter, sugar and pumpkin until smooth. Add eggs and blend well. Mix dry ingredients together. Add dry flour mixture alternately with milk to the egg mixture. Add gently the nuts and raisins. It is important not to overmix.

Butter or Pam spray miniature muffin tins and fill with mixture to the top. Sprinkle the cinnamon/sugar mixture on top. Bake in preheated 375 oven for 25 minutes.

Yields 48 miniature muffins.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.