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Pumpkin Muffins

Updated on November 22, 2012

Happy Thanksgiving everyone! Here is a delicious recipe, that is tried and true as my mother would always say. As in the recipe was said to be tried and yes it's true. It is YUMMY.

In large bowl mix together:

4 cups Flour

1 1/2 Tablespoons McCormick Cinnamon

1 Teaspoons McCormick Ground Cloves

2 Teaspoons McCormick Nutmeg

2 1/2Teaspoons Arm and Hammer Baking Soda

Mix well together with wire wisk and set aside

In electric mixing bowl:

8 oz Golden Soft Cubed Butter (softened)

3 1/2 Cups C&H Pure Cane Sugar

3 Eggs

5 cups of Libby's 100% Pure Pumpkin

Using whire whip attachment blend until smooth.

Slowly add dry ingredients and mix until well blended.

Preheat oven to 350 Degrees. Using Crisco to grease muffin pans or bread pan.

Using a Ice cream scooper fill greased muffins pans 3/4 full.

Bake 28 to 35 minutes.

You may also make into pumpkin bread using greased Bread pan: Bake an additional 20 minutes.

Frost when cooled.

Makes 24 medium to large muffins

Makes 2 loafs of pumkin bread


1 cup C&H Powdered Sugar

1 teaspoon Baker's Imitation Vanilla Extract

1-2 Tablespoons 2% Milk

Hope this recipe is something your friends and family can enjoy. Happy Holidays.


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