Wednesday, February 24, 2016

Pumpkin Muffins

Preheat oven 350
bake 15 to 20 minutes

2 Eggs
1 C margarine (soften)
2 cups Libby's pumpkin puree (not pumpkin pie filling)
1 1/4 cup brown sugar
3/4 cup sugar
1/2 cup evaporated milk      
2 tsp baking soda
1/2 tsp salt
1 Tb cinnamon
1/2 tsp ginger
1/4 tsp ground clove
1 tsp vanilla
3 1/3 cups all-purpose flour

 Beat eggs, margarine, pumpkin puree, sugars and evaporated milk together. Add baking soda, salt, cinnamon, ginger, ground cloves, vanilla and flour, beat for another 1 minute.
Optional-shredded coconut, dried cranberries & chopped walnuts.

For the cream cheese "batter"

  • 4 oz of cream cheese, room temp.
  • 1/2  cup sugar
  • Fill each muffin cup in your pan about 2/3 of the way full with your muffin batter.    Put one tablespoon of the cream cheese batter on top of each muffin, press the batter into and swirl it around the top of each muffin.

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