Thursday, February 9, 2012

Thursday's Kitchen Cupboard..........2/09/2012

I can't believe that has been a whole week since my last post! We've been very busy around here. Hopefully I will get some things posted this week.

This week I decided to make some pumpkin muffins/cupcakes to freeze for snacks for "The Italian".. I found a good recipe and had to make some minor adjustments after the first batch.

Pumpkin Muffins/Cupcakes
  • 1 1/4 Cup All-Purpose Flour
  • 1/2 Cup Sugar
  • 2 tsp. Baking Powder
  • 1 1/2 tsp. Cinnamon
  • 1/4 tsp. Ground Ginger
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Salt
  • 4 Tbs. Butter, cut into pieces
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Evaporated Milk
  • 1 Egg
  • 1 1/2 tsp. Vanilla
  • 1/2 Cup Raisins (optional)
  1. Pre-heat oven to 375 degrees. Grease muffin or cupcake pan or use cupcake papers
  2. Sift together Flour, Sugar, Baking Powder, Cinnamon, Ginger, Nutmeg & Salt. Cut in butter with pastry cutter or two knives until fully incorporated.

    3.  In a separate bowl, mix together Pumpkin Puree, Evaporated Milk, Vanilla & Egg.

    4.   Pour Pumpkin Mixture into the flour mixture, add raisins and fold gently
    5.   Fill Muffin or Cupcake pan and bake for about 18 minutes.

These are a great snack and can be topped with a nice Cream Cheese Frosting or served plain!

What goodies have you been making with your stored goods...or putting away for another day???


  1. I've been meaning to write a post for ages. I kept taking photos and not writing anything up. This time I wrote something up but didn't have the photos. Figures doesn't it? The morning I have time I didn't prepare.

  2. These sound yummy! They sound perfect for this weekend. My youngest really likes pumpkin bread, but for some reason I've never made them into muffins.

  3. Sounds delicious thanks for the recipe, we have some pumpkins still in storage in the basement, maybe will cut one up this week and try it out!!

  4. They look great Jody. Thanks for the recipe. I still have pumpkin that I canned in the pantry.

  5. they look great!! thanks for sharing

  6. Ha! Do you remember a couple weeks back when you asked how we would use all the pumpkin puree Belle made? Now we know! Thanks

    BTW, since Wilderness called you "Jody" does that mean I get to eat your batch too!

  7. Daphne, That's Ok. We do have other things to do then just blog!

    Lori, It's a great snack! I'm sure the little one will love them.

    Stoney Acres, It's a small recipe and only makes about 12 cupcake size muffins. You may want to make a double batch. Enjoy!

    Wilderness, I hope that you enjoy the recipe!

    MrsP, They are yummy and not too fattening!!

    Jody, I have been called Jody before. I don't know if it was Wilderness or Ginny!

    The little guys will love these. They are great!

  8. For some reason I'm always thrown by sweet pumpkin recipes, I really should try one one day. We eat a lot of pumpkin but always in savoury dishes. Which I think is fairly common in Australia - its interesting how the use of ingredients varies from place to place.

  9. Martyn is into making muffins at the moment and we have some squash left so I guess he'll be using it for muffins when he sees this!

  10. Liz, Here in the US you will see more sweet pumpkin recipes. I hope that you give this a try!

    Sue, These are yummy! Enjoy!

  11. I wanted to let you know how much I enjoy your blog. I'm honoring you with the Versatile Blogger award.

  12. I did not do a mid week post this week either as I was traveling on business. The garden is waking up though so I should be more blog chatty in the weeks ahead. Those pumpkin muffins look absolutely delicous!

  13. Yum! I have some cooked pumpkin in the freezer that may have to turn into muffins now. I had a crazy, busy week and not much going on in my kitchen except throwing together salads. Hopefully next week will be calmer.


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