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pumpkin muffins

got any good pumpkin recipes? i'd like to use an actual pumpkin


Asked by Owl_Feather at 1:26 PM on Oct. 26, 2009 in Food & Drink

Level 22 (13,272 Credits)
This question is closed.
Answers (7)
  • Put oven rack in middle position and preheat oven to 350 degrees F. Put liners in muffin cups or grease them.
    Whisk together dry ingredients in a bowl.
    Combine the wet ingredients in another bowl with an electric mixer.
    Add the dry ingredients to the wet ingredients and mix until smooth. Fold in nuts and raisins.
    In another small bowl, stir together cinnamon and powdered sugar.
    Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture.
    Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, about 25 to 30 minutes.
    Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature

    Answer by rkoloms at 2:23 PM on Oct. 26, 2009

  • Mmmmmmmmmmmmm, betty

    Answer by MommaRox4683 at 1:31 PM on Oct. 26, 2009

  • my mom had one and she used cream cheeses icing on them. Oooh so yummy.

    Answer by pagirl71 at 1:34 PM on Oct. 26, 2009

  • There are thousands of great recipes online. Making your own pumpkin from fresh is rewarding in the taste and knowledge of exactly what is in it and how it was processed. However, it is a very time consuming and labor intensive task. The last time I did it I still had teens at home so they were delgated to help. It really wan't worth it to me. I just use good old solid pack Libbys.

    Answer by GrnEyedGrandma at 1:39 PM on Oct. 26, 2009

  • it's a small pumpkin, but I like kitchen labor anyways! very rewarding in the end :)

    Answer by Owl_Feather at 1:43 PM on Oct. 26, 2009

  • 1 15 oz can pumpkin puree
    1 box spice cake mix
    2/3 c. each raisins & chopped walnuts (optional)

    Place pumpkin in a large bowl & beat to loosen. Stir in cake mix (mixture will be thick) then raisis and nuts. Bake according to package directions for the type of cake you are making. Frost with canned cream cheese icing (if desired). Stays fresh at room temp (if no icing) for 3-4 days.

    Answer by bocamom62 at 2:13 PM on Oct. 26, 2009

  • You can also make this with sweet potatoes instead of pumpkin:


    makes 36 mini-muffins

    dry ingredients:
    1 1/2 cups flour (this can be whole wheat pastry flour, whole wheat flour, or up to half bran)
    1 teaspoon baking powder
    1/2 teaspoon cinnamon
    1/4 teaspoon groung ginger
    1/8 teasppon ground allspice or ground cloves
    1/8 teaspoon ground nutmeg
    1 teaspoon baking soda
    1/4 teaspoon salt

    wet ingredients:
    1 cup canned solid-pack pumpkin (from a 15-oz can)
    1/2 cup olive oil, coconut oil or melted butter
    2 large eggs
    1 teaspoon vanilla extract
    3/4 cup agave

    1/2 cup raisins
    1/2 chopped pecans or walnuts

    for the topping:
    1 teaspoon cinnamon
    1 tablespoon powdered unrefined cane sugar (sold as "organic" powdered sugar)

    Put oven rack in middle position and preheat oven to 350 d

    Answer by rkoloms at 2:23 PM on Oct. 26, 2009