Yield: 12 servings
Measure | Ingredient |
---|---|
1½ cup | All purpose flour |
⅔ cup | Sugar |
¼ cup | Brown sugar -- firmly |
\N \N | Packed |
2 teaspoons | Baking powder |
¾ teaspoon | Salt |
½ teaspoon | Ground cinnamon |
½ teaspoon | Ground nutmeg |
1 large | Egg -- lightly beaten |
1 can | 8 oz crushed pineapple -- drained |
½ cup | Canned pumpkin |
½ cup | Milk |
¼ cup | Butter -- melted |
\N \N | Creamy peanut butter |
\N \N | Decorations: |
\N \N | Assorted candies |
\N \N | Pretzel |
\N \N | Mints |
\N \N | Pipe cleaners ( for horns, |
\N \N | Ears, etc. ) |
Combine first 7 ingredients in a large bowl; make a well in center of mix. Combine egg and next 4 ingredients; add to dry, stirring just until moistened. (batter will stiff) Place paper baking cups in muffin pan; spoon batter into cups, filling each ⅔ full.
Bake at 425 for 20 mins or until golden brown. Remove from pan immediately and cool on wire rack Yield 1 doz.
Spread muffins with peanut butter, & decorate as desired.
Recipe By : Mary Francis Gibson, Birmingham, Al From: Marjorie Scofield Date: 10-19-95 (02:14) (160) Fido: Recipes