Wednesday, October 27, 2021

PUMPKIN MUFFINS ON A FALL DAY

 This morning I made these muffins to 
take to a seniors church meeting.




You could make them for dinner tonight
or for a tea time.  There are lots of possibilities.  I guarantee they will be eaten!




This is a very simplified version of the
Pumpkin Muffins from the Sept/Oct 2012 issue of TeaTime: makes 12 muffins

Ingredients: 1 cup reg flour, 1/2 cup whole wheat flour, 3/4 cup sugar, 1 tsp bak powder, 1 tsp bak soda, 1 tsp grd cinnamon, 1/2 tsp grd ginger, 1/4 tsp grd cloves, 1/2 tsp salt

**1/2 cup dried cranberries or even raisins, 1 cup canned pumpkin, 2 large eggs 2/3 cup buttermilk and 1/4 cup veg oil  (If I don't have buttermilk I just put a little lemon juice in milk)
Mix all the dried items and add moist items.
Fill the wells of large muffin tin tray 2/3 full and bake 18-20 min or 15 min in a convection oven.  I used some fun fallish muffins papers.

I hope you have been stocking up on some non perishable groceries at home.  Who knows where things are headed with all the decisions they are making.


**I used 1/3 cup craisins, 1/3 cup raisins and 1/2 cup walnuts  The recipe made 12+

5 comments:

Jean | DelightfulRepast.com said...

Bernideen, I always feel relaxed and happy (and full!) after a visit to your cottage and garden! You must be the most welcome attendee at every meeting you go to, bringing along treats like this. Happy Autumn!

Tammy H said...

The recipe sounds delicious... definitely perfect for the cool fall days. Thanks for sharing. It's on my baking plan for tomorrow. I agree that stocking up on staples is good. Keeping our nation in prayer.

Schotzy said...

Oh, my thosevpumpkins look delish! God bless you!

Louca por porcelana said...

Delightful post!Gorgeous pics!Best wishes.

Deanna Rabe said...

Thanks for the recipe! I think I’ll make them to share at our homeschool co-op tomorrow.