Newsgroups: rec.food.cooking
Subject: RECIPES: A few Pumpkin Muffin Recipes (a
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 12 Nov 92 03:26:10 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

k0s8160@chenext1.tamu.edu (Kenji Seto) writes:   
>Since pumpkins are in season, and I have a lot of extra pumpkin pulp  
>left over, I would be interested in the breads that would use it up.  
  
PUMPKIN APPLE STREUSEL MUFFINS  
makes 18 muffins  
2 1/2 cups all-purpose flour        1 cup solid pack pumpkin  
2 cups granulated sugar             1/2 cup vegetable oil  
1 Tbsp pumpkin pie spice            2 cups peeled, finely chopped apples  
1 tsp baking soda                   Streusel Topping  
1/2 tsp salt  
2 eggs, lightly beaten  
In large mixer bowl, combine flour, sugar, pumpkin pie spice, baking  
soda, and salt; set aside. In medium bowl, combine eggs, pumpkin, and  
oil. Add liquid ingredients to dry ingredients; stir just until  
moistened. Stir in apples. Spoon batter into greased or paper-lined  
muffin cups, filling 3/4 full. Sprinkle Streusel Topping over batter.  
Bake in pre-heated 350 degree oven for 35 to 40 minutes, or until  
toothpick comes out clean.  
  
Streusel Topping: In small bowl, combine 2 tablespoons all-purpose flour,  
1/4 cup sugar, and 1/2 teaspoon ground cinnamon. Cut in 4 tablespoons  
butter, until mixture is crumbly.  
  
Variation: For 6 giant muffins, follow directions above increasing  
baking time to 40-45 minutes.  
  
 ** Pumpkin Chip Muffins **  
 ==========================  
  
4 eggs (large)  
2 Cups white sugar  
1 1/2 Cups oil  
1 - 14 oz. can pumpkin  
  
3 1/2 Cups flour (all purpose)  
1 Tbsp. cinnamon  
        cloves (to taste - be careful!)  
        ginger (to taste - the dried stuff)  
2 tsp. baking soda  
2 tsp. baking powder  
1 tsp. salt  
  
2 Cups chocolate chips (semi-sweet)  
  
This makes 1 dozen + 3 HUGE muffins.  Mix as you would any other  
muffin.  Same goes for baking time & temp.  
We used to use a large upright mixer and quadruple the recipe.  It  
doesn't seem to mind the "abuse".  
  
    Pumpkin Muffins  
  
2    cups flour  
2    cups yellow corn meal  
2    Tbs baking powder  
1    tsp baking soda  
2    tsp salt  
3    eggs  
1    cup pumpkin puree * instructions at bottom of file  
.5   cup honey  
.5   cup light molasses  
2    cups buttermilk  
.25  pound butter, melted  (1 stick)  
  
  
Preheat oven to 425 F.  Sift dry ingredients together.  Beat eggs thoroughly, 
then add pumpkin, honey, molasses, and buttermilk.  Combine with dry  
ingredients and mix well.  Stir in butter.  Grease muffin tins and fill  
2/3 full with batter.  Bake for 20 min., or until golden brown.  Cool on  
wire rack.  Makes 2.5 dozen, send some to Steve :-)  
  
Pumpkin Muffins  
Servings:  4  
    1 c  Unbleached Flour, Sifted            2 t  Baking Powder  
  1/4 t  Salt                              1/4 t  Ground Cinnamon  
  1/4 c  Vegetable Shortening              2/3 c  Sugar  
    1 ea Large Egg                         1/2 c  Canned, Mashed Pumpkin  
    2 T  Milk  
  
Sift together flour, baking powder, salt and cinnamon; set aside.  
Cream together shortening and sugar in mixing bowl until light and  
fluffy, using electric mixer at medium speed.  Beat in egg.  
Combine pumpkin and milk in small bowl.  Add dry ingredients  
alternately with pumpkin mixture to creamed mixture, stirring well  
after each addition.  Spoon batter into paper-lined 2 1/2-inch  
muffin-pan cups, filling 2/3rds full.  
Bake in 350 degree F. oven 20 minutes or until golden brown.  Serve hot  
with butter and homemade jam.  
  
Pumpkin Oat Muffins  
Servings: 12  
    1 c  Unbleached Flour, Sifted           2 t  Baking Powder  
    1 t  Pumpkin Pie Spice                1/4 t  Baking Soda  
  1/2 t  Salt                             3/4 c  Canned, Mashed, Pumpkin  
  1/2 c  Brown Sugar, Packed                1 ea Large Egg, Slightly Beaten  
  1/4 c  Milk                             1/4 c  Vegetable Oil  
    1 c  Quick-cooking Oats               1/2 c  Raisins  
    1 x  Crumb Topping  
  
Sift together flour, baking powder, pumpkin pie spice, baking soda and  
salt; set aside.  
Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl;  
blend well.  Add dry ingredients all at once, stirring just enough to  
moisten.  Spoon batter into grease 3-inch muffin-pan cups, filling  
2/3rds full.  Sprinkle with crumb topping.  
Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.  
Serve hot with homemade jelly or jam.  
CRUMB TOPPING:  
Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin  
pie spice and 2 T butter or regular margarine in bowl.  Mix until  
crumbly.  
  
     Title: Pumpkin Muffins  
  Servings:  4  
      1 c  Unbleached Flour, Sifted  
      2 t  Baking Powder  
    1/4 t  Salt  
    1/4 t  Ground Cinnamon  
    1/4 c  Vegetable Shortening  
    2/3 c  Sugar  
      1 ea Large Egg  
    1/2 c  Canned, Mashed Pumpkin  
      2 T  Milk  
  Sift together flour, baking powder, salt and cinnamon; set aside.  
  Cream together shortening and sugar in mixing bowl until ight and fluffy,  
  using electric mixer at medium speed.  Beat in egg.  
  Combine pumpkin and milk in small bowl.  Add dry ingredients alternately  
  with pumpkin mixture to creamed mixture, stirring well after each  
  addition.  Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups,  
  filling 2/3rds full.  
  Bake in 350 degree F. oven 20 minutes or until golden brown.  Serve hot  
  with butter and homemade jam.  
  
    PUMPKIN MUFFINS (1)  
1.5 cups plain flour             2 tsps baking powder  
1/2 tsp salt                     1/2 tsp grated nutmeg  
1/2 cup cooked, mashed pumpkin   sugar cubes  
1/2 cup sugar                    1/2 cup walnuts, chopped  
1 egg                            1/2 cup milk  
1/4 cup vegetable oil            1/2 cup orange juice  
Sift flour, b/pdr, salt & nutmeg into bowl, stir in sugar & nuts. In  
another bowl, beat the egg, stir in the milk, mashed pumpkin & vegetable  
oil. Pour into dry ingredients & stir until just combined. 3/4 fill  
greased muffin pans. Dip the sugar cubes in orange juice until well  
soaked & press into centre of each muffin. Bake 190deg Celsius for 20  
mins or until firm  
  
    PUMPKIN MUFFINS (2)  
60g margarine                     1/4 cup raw sugar  
1.2/3 cups s/r flour, sifted      1 egg  
1.5 cups all-bran                 1 tsp cinnamon  
3/4 cup cooked mashed pumpkin     1/3 cup buttermilk  
2 Tbsps poppy seeds  
Cream margarine & sugar in bowl until light & fluffy. Beat in egg. Add  
flour, all-bran, cinnamon, pumpkin & butter-milk & mix until just  
combined. 3/4 fill greased muffin pans & sprinkle with poppy seeds. Bake  
190deg Celsius for 25-30 mins. Makes 12  
  
    PUMPKIN & CHOCOLATE CHIP MUFFINS  
1 cup fancy sliced almonds       1.3/4 cups flour  
1 tsp garam masala               1/4 tsp baking powder  
1 cup cooked mashed pumpkin      1 tsp baking soda  
1/4 tsp salt                     1 cup sugar  
2 eggs                           150g butter  
1 cup chocolate chips            1 tsp allspice  
Put almonds on to an oven tray & bake at 180deg Celsius for about 5 mins  
or until lightly browned (this step may also be done in a microwave).  
Sift flour, allspice, garam masala, b/pdr, b/soda & salt together, stir  
in sugar. In a separate bowl beat the eggs, melt the butter & add with  
pumpkin to eggs. Beat, stir in almonds & ch/chips. Quickly fold in dry  
ingredients. 3/4 fill greased muffin pans & bake 180deg Celsius for 20  
mins or until well risen. Makes 12.  
  
    PUMPKIN RAISIN MUFFINS  
1 cup flour                      1 Tbsp baking powder  
1/2 tsp salt                     2 tsps cinnamon  
1/2 tsp nutmeg                   1/2 tsp allspice  
1 cup pumpkin puree              3/4 cup brown sugar  
1 cup wholemeal flour            1 cup raisins  
2 eggs                           3/4 cup milk  
2 Tbsps oil  
Sift the flour, b/pdr, salt, cinnamon, nutmeg, allspice into a large  
bowl. Stir in the brown sugar, wholemeal flour & raisins. In a separate  
bowl, beat the eggs, milk & oil. Stir in the pumpkin puree. Pour the wet  
mixture into the dry mixture, stir quickly until dry ingredients are  
just moistened. 3/4 fill greased muffin pans & bake 190deg Celsius for  
18-20 mins. Makes 10.  
  
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