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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

Lighter/Moister Cakes

Lighter/Moister Cakes

When some of the mixes call for oil, I replace half of the oil with water - it is less calories and makes for a very moist cake ;)


Removal from silicone bakeware

Removal from silicone bakeware

Removal from silicone bakeware is easy if you do this before baking. Spray pan with a non stick spray then put a C of white or brown sugar in the pan evenly coat pan with sugar. Put mix in then pan bake as directed. Then let cooked cake or bread cool in oven for 15 min in the pan, Before removing from the pan make sure the cake is very cool turn over and an out it come.





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