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luv2cook12/16/10




When I heard this muffin recipe calls for pumpkin puree I said this is definitely not my kind of muffin. Well what can I say, I made them and tasted them and they are truly delicious. You can alternate the pumkin puree for cooked mashed carrots instead. Try them and you will be delighted.






  • SERVING/YIELD
    18


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #1026

























INGREDIENTS













  • 2½ cup flour










  • 2 cup sugar










  • 1 tsp cinnamon










  • ¼ tsp ginger










  • ¼ tsp allspice (optional)










  • ½ tsp salt










  • 1 tsp baking soda










  • 2 eggs










  • 1 cup pumkin puree










  • ½ cup oil










  • - TOPPING:










  • ¼ cup brown sugar










  • 2 Tbsp flour










  • ½ tsp cinnamon










  • 2 Tbsp margarine










  • 15 chopped pecans










  1. Mix dry ingredients in a bowl.



  2. Mix pumkin puree, eggs and oil gently with a fork.



  3. Combine both mixtures (it takes a little time but the mixtures will eventually incorporate together) and then fill sprayed muffin tin or cupcake holders 2/3 full.



  4. Combine topping ingredients and sprinkle on muffins.



  5. Bake at 350F for 30 - 35 minutes.















CONVERTER





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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 

Delicious and easy recipe

Rating:
 
5.0
Reviewed by hatetocook
January 13, 2011
 

My daughter made these muffins on a snowy day. They tasted great. The only substitutions we made were in the topping. We used canola oil instead of margarine and ground pecans instead of chopped.

 
 
 
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