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Muffins & Loaves

Pumpkin Muffins

connie miller Recipe shared by:
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Great for fall or any time of the year.

  • Hands-On Time: 10 Minutes
  • Total Time: 27 Minutes
  • Servings: 24
  • Rating:

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups oil
  • 1 3/4 cups canned pumpkin
  • 3 cups flour
  • 1 Tbsp. cinnamon
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp vanilla
  • 2 cups raisins (optional)

Baking Instructions

  1. Beat eggs slightly, add sugar, oil and pumpkin til combined.
  2. Add dry ingredients. Mix til combined.
  3. Stir in raisins.
  4. Pour into greased muffin pan about 2/3 full.
  5. Bake 15-20 minutes at 375 degrees.

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Tips

dixie lee

dixie lee

after making the carmel /pecan cake,i frost the cake then put hersheys kisses all the way around,,grandkids and husband loves the cake


Piping bags

Piping bags

I reuse all the bags from cereal, frozen foods, Nilla wafers, cake mixes, anything sturdy enough to hold frosting or batter. I just wash inside and out and air dry. They really do come in handy and are a little more sturdy than the ziplock sandwich baggie. I hope you all can use this tip! I like the fact that i am reusing something that would just go to waste!





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