Preserving

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
Ingredients:
  • 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)
Directions:
  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???



13 comments:

  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.

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  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.
    ~~Lori

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  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!!

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

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  5. they look great!! thanks for sharing

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  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!

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  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!

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  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.

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  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!

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  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!

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

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  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!

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  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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