Handy Pumpkin Muffins Thursday, September 29, 2011


1 ½ cups sugar
3 eggs
1 cup cooking oil
1 tsp vanilla
1 16 oz can pumpkin (about 2 cups)
2 ¼ cups plain flour
1 ½ tsp each, salt, baking powder, soda and cinnamon
½ cup chopped nuts
1 cup raisins


Beat together the sugar, eggs, oil and vanilla. Stir together the flour, salt, baking powder, soda and cinnamon. Mix with the oil mixture just enough to blend. Stir in nuts and raisins. Fill cups of muffine pans about 2/3 full. Bake in a 350 deg oven about 15 minutes or until lightly browned. Makes about 2 dozen.

These are called “handy” muffins because this batter will keep up a couple of weeks in a tightly covered container in the refrigerator. When you are ready to bake a couple of muffins, just give it a stir, fill the muffin cups and bake.


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