[RecipesAndMore] PUMPKIN MUFFINS
PUMPKIN MUFFINS 3 1/3 c. flour 2 tsp. baking soda 3 c. sugar 1 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1/4 tsp. ground ginger Mix dry ingredients and add: 1 c. oil 4 eggs 2/3 c. water 2 c. pumpkin Preheat oven to 350F degrees. Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess. Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean. Frost with Orange Icing or Cream Cheese Frosting. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pumpkin Muffins
Pumpkin Muffins You won't find these treats in a pumpkin patch, but they're just as much fun! Prep time: 20 min. Baking time: 25-30 min. Decoration time: 25 min. Difficulty: Easy What you'll need: 1 bag 3 MUSKETEERS® Brand FUN SIZE® Bars, unwrapped and chopped 1 bag M&M'S® Brand Milk Chocolate Candies for Halloween 1 14-oz. box pumpkin bread & muffin mix 1 cup milk 2 eggs 1 cup pumpkin puree 1 16-oz. can cream cheese or vanilla frosting Orange food coloring 2 rolls green fruit leather Wire rack 12 paper cupcake liners 1 standard-size cupcake pan(s) What to do: Preheat oven to 400 degrees. Line the cupcake pans with the paper cupcake liners. Set aside. In a bowl, combine the pumpkin bread & muffin mix with the milk, eggs and pumpkin puree. Fold the chopped 3 MUSKETEERS® Brand FUN SIZE® Bars into the batter. Spoon the batter into the cupcake cups, and bake for 25 to 30 minutes. Remove pans from oven, transfer to a wire rack, and let cool completely. Tint the cream cheese or vanilla frosting with the orange food coloring. Frost the cooled muffin tops. Arrange orange and black M&M'S® Brand Milk Chocolate Candies for Halloween on top. Roll one fruit leather into a thin strand and cut it into 1-inch pieces, placing one piece on top of each muffin for the stems. Then cut the other fruit leather roll into thin strips and place them for vine curls. Makes 12 muffins. "Memories are the treasures that we keep locked deep within the storehouse of our souls, to keep our hearts warm when we are lonely." ~Angelique~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pumpkin Muffins
Pumpkin Muffins 1-1/2 c. pumpkin 1-1/2 c. brown sugar 1/3 c. vegetable oil 2 eggs, lightly beaten 1/2 c. raisins 1-1/2 c. flour 1-1/2 tsp baking powder 1 tsp baking soda 1/2 tsp allspice 1/4 tsp nutmeg 1/2 tsp salt 1/4 tsp ginger 1 tsp cinnamon Mix pumpkin, oil, brown sugar, egg and beat well. Stir in raisins. Sift all dry ingredients in same bowl, stir well, pour into muffin cups. Bake at dg350 15-18 minutes. Yield 2 dozen muffins. Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pumpkin Muffins
Pumpkin Muffins 1 1/2 cups self-rising flour 1 cup sugar 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 3/4 cup vegetable oil 1/2 cup canned pumpkin 2 eggs 1/2 cup raisins 1/2 cup chopped pecans Preheat oven to 350 F. Grease 12 muffin cups. Set aside. In a bowl, mix together the flour, sugar, cinnamon, and nutmeg. In another bowl, combine the oil, pumpkin, and the eggs. Add to the flour mixture. Stir well. Add the raisins and pecans. Fill the muffin cups 2/3 full with the batter. Bake until a wooden pick inserted in the center of a muffin comes out clean, about 20-25 minutes. Let cool in a pan for 5 minutes. Makes 12 muffins **A Good Credit Score is 700 or Above. See yours in just 2 easy steps! (http://pr.atwola.com/promoclk/100126575x1222846709x1201493018/aol?redir=http://www.freecreditreport.com/pm/default.aspx?sc=668072&hmpgID=115&bcd =JulystepsfooterNO115) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pumpkin Muffins II
Pumpkin Muffins II (18 servings) Printable Version 2 1/4 cups all-purpose flour 2 teaspoons pumpkin pie spice (1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice or cloves) 1 teaspoon ginger 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup golden raisins 1 cup packed brown sugar 1 cup canned pure pumpkin (not pie mix) 1/3 cup buttermilk 1/3 cup canola or vegetable oil 1/4 cup molasses 1 teaspoon vanilla extract 2 large eggs 2 Tablespoons granulated sugar cooking spray Preheat oven to 400 F. Combine flour, spices, baking soda, ginger and salt in a medium bowl and whisk together. Stir in raisins. Make a well in the center of the bowl with the dry ingredients. In another bowl, combine the brown sugar, pumpkin, buttermilk, canola oil, molasses, vanilla and eggs, stirring well with a whisk. Add wet ingredients to flour mixture and stir until just moist. Spoon batter into 18 muffin cups coated with cooking spray (or use cupcake papers.) Sprinkle with granulated sugar and bake at 400 for 15 minutes or until a toothpick comes out clean when inserted. Remove muffins from pans and cool on a wire rack. Each Muffin: 202 calories; 5.1g fat (sat. 0.8g, mono 2g, poly 1.9g); protein 2.9g; carb 37.5g; fiber 1.2g; Chol 24mg Tis now the very witching time of night. **Shakespeare** --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pumpkin Muffins with Candied Ginger
Pumpkin Muffins with Candied Ginger Ingredients: nonstick cooking spray 1/4 cup (1/2 stick) unsalted butter 1/2 cup brown sugar, firmly packed 1 large egg 1/2 cup canned pumpkin purée 1 teaspoon freshly grated ginger root 1 cup all purpose flour 1/4 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/3 cup low-fat buttermilk 1/2 cup minced crystallized ginger Directions: Preheat the oven to 350° F and spray 12 muffin tins with nonstick spray. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy. Add the egg and mix on low speed to combine. Add the pumpkin purée and grated ginger root and mix again. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together. Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix. Fill the prepared tins halfway with the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins. Yield: 1 dozen (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ "Worry looks around, sorry looks back, Faith looks up." ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
