Pumpkin Muffins
These delightful pumpkin muffins boast a warm blend of spices and the comforting sweetness of pumpkin. Perfect for a cozy breakfast or snack, they are enhanced with crunchy nuts and chewy raisins, making them a favorite for both kids and adults alike.
Ingredients
Instructions
- Heat oven to 350°.
- Cream sugar and shortening.
- Add eggs, pumpkin, and water and mix at low speed.
- Blend in flour, baking soda, salt, baking powder, cinnamon, and cloves.
- Stir in nuts and raisins.
- Bake about 20 minutes or until tester comes out clean.
Tips & Substitutions
For a lighter texture, consider using unsweetened applesauce in place of half the shortening. You can also substitute whole wheat flour for all-purpose flour for added nutrition. Adding a pinch of nutmeg can enhance the spices. If you want to incorporate dried fruits, raisins or cranberries work well in this recipe. Make sure to not overmix the batter for fluffier muffins.
Serving Suggestions
These pumpkin muffins are delightful for breakfast or as a snack. Serve warm with butter or cream cheese for added richness. They pair beautifully with a cup of coffee or tea. For a complete meal, consider serving alongside a light salad or a bowl of soup. They also make a great addition to a brunch spread with options like V. Mc'S Chicken And Broccoli.
Storage & Reheating
Store leftover pumpkin muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Muffins contains roughly 311 calories, with 3g protein, 36g carbohydrates, and 18g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1310mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just ensure it's cooked and pureed until smooth. About 1 cup of fresh pumpkin puree is equivalent to a 15-ounce can. Keep in mind that fresh pumpkin may have a slightly different moisture content, so adjust the water accordingly.
What can I do if I don't have shortening?
If you don't have shortening, you can substitute with an equal amount of unsalted butter or margarine. Coconut oil is another great alternative, providing a unique flavor. Just remember that this may slightly alter the texture of the muffins, making them richer and denser.
How can I make these muffins healthier?
To make pumpkin muffins healthier, you can reduce the sugar by 1/4 cup or use a sugar substitute like honey or maple syrup. Additionally, consider adding flaxseed meal or chia seeds for extra fiber and nutrients. Using whole wheat flour instead of all-purpose flour can also boost their healthiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).