Wednesday, March 7, 2007

Pumpkin Muffins

1/3 cup shortening
1 1/3 cup sugar
1 cup pumpkin
2 eggs
1 2/3 flour
1 teaspoon salt
1/2 teaspoon cloves
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 cup water

- Cream shortening and sugar
- Add pumpkin and eggs
- Add dry ingredients alternating with water
- Pour into greased muffin tins
- Bake at 350 for 20-25 minutes.

- Don't over mix!
- You can also make this as a loaf of bread or in a 9x9 baking pan

Submitted by Erin


  1. First time I did any kind of pumpkin cake, as we mostly eat it in soup, in my country.
    Thank you for the recipe : it's really good !

    There was actually only one thing which disturbed me : there was waaaaaaaaaaaa
    aaaaaaaaaaaaaaaaaayyyyyyyyyyyy too much sugar.

    But, really, it's possible it comes with the country : in mine, there's less sugar in "manufactured products" than for UK's or United States' ones. And I still think ours contain too much sugar.

    I only put 200g (1 cup)instead of 240g, and it was still way too sugary for me. Next time, I'll try with 150g (3/4 cup)or 175g.

    So, really, it depends on your taste, but bear it in mind if you are like me.

  2. I usually use less sugar when making this recipe. And sometimes substitute Splenda or honey for some of the sugar.

    Thanks for your comment!


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