Pumpkin Muffins

Thanksgiving week already??  Where has 2013 gone?  I can’t believe we are in the last week of November, Thanksgiving is just days away, and that my Citadel cadet is home for a few days!  And even though you can’t go shopping anywhere without hearing Christmas music, I am still a firm believer in waiting for any Christmas decorating or even music until AFTER Thanksgiving!

These little Pilgrim candles are my favorite fall decoration.  My mom would set them out every November while I was a little girl growing up!  I can’t have Thanksgiving without them!


As most of you know, I love all things pumpkin, apple, and cinnamon at any time of year, but especially during the fall months.  This morning I made these amazing pumpkin muffins from a recipe found in one of my Betty Crocker cookbooks.  They are easy to make and are just great for a quick breakfast.

1 egg

1/2 c. milk

1/2 c. canned pumpkin

1/2 c. raisins (I used golden raisins)

1/4 c. butter, melted

1-1/2 c. flour (I used half whole wheat)

1/2 c. sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

Grease bottoms only of 12 medium muffin cups, or line each with cupcake paper.  Beat egg; stir in milk, pumpkin, raisins and butter. Stir in remaining ingredients all at once just until flour is moistened (batter should be lumpy). Fill muffin cups 2/3 full. sprinkle 1/4 tsp. sugar over batter in each cup if desired. Bake at 400 degrees until golden brown, about 20 minutes.   Makes 1 dozen.


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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

2 thoughts on “Pumpkin Muffins”

  1. Hi, Katherine! I am so sorry that I accidentally omitted the pumpkin in the recipe! I have corrected that. Use 1/2 c. of pumpkin! Thanks for bringing it to my attention!

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