Spicy pumpkin nut muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 4 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Each cinnamon, nutmeg, and cloves |
| ½ | cup | Shortening |
| 1⅓ | cup | Sugar |
| 2 | Eggs | |
| 1 | cup | Cannned pumpkin to which you have added 4 T. milk |
| 1 | cup | Chopped nuts |
Directions
This is one of the best pumpkin muffin recipes ever! TNT many times. I got it from the November, 1983 issue of Home Cooking magazine. Believe it or not, a subscription was only $4.00 a year then! Boy, have things changed.
Mix dry ingredients well. Cream shortening and sugar until smooth, then beat in eggs. Add dry ingredients to sugar mixture alternating with pumpkin mixture. Add nuts. Stir only until smooth. Do not beat. Bake at 350* for 20-25 min. Yield 20
Topping if you want: (I always do!) Mix 4T sugar with 1t. connamon. Sprinkle over top of muffins just before baking.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "S.S." <shesell@...> on Feb 24, 1997.