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Home » CHFWeb Forum » Recipes » Tried and true recipe for PUMPKIN MUFFINS?
Tried and true recipe for PUMPKIN MUFFINS? [message #579058] Mon, 19 October 2009 13:08 Go to next message
Diana P.  is currently offline Diana P.
Messages: 4039
Registered: April 2005
Location: New England
Senior Member
I'd like an easy, pumpkin muffin recipe that utilizes canned pumpkin. I've found some online, but a lot of them include ingredients I don't currently have, and can't get out to buy right now; plain yogurt, etc..another recipe called for millet, which I am out of right now.

Is there a basic pumpkin muffin recipe where I can just use bread flour or all purpose flour, canned pumpkin, sugar, baking powder, baking soda, etc...IOW, just very basic ingredients..??


Thanks for sharing. Smile

Diana, who's low on pantry staples right now. Wink


Grace & Peace,
Diana

"Do your best, then rest"

Re: Tried and true recipe for PUMPKIN MUFFINS? [message #579067 is a reply to message #579058 ] Mon, 19 October 2009 13:28 Go to previous messageGo to next message
Cammie  is currently offline Cammie
Messages: 1861
Registered: April 2005
Location: Tennessee
Senior Member
This is the recipe I use, from the back of an old Del Monte can.

I put it in muffin tins and then cook for 20-30 minutes until done. It makes a huge batch of about 24 or more muffins usually.


Pumpkin Bread (Del Monte)


3 c. Sugar

1 c. Salad oil

4 eggs beaten

1 16-ounce can Del Monte Pumpkin

3 1/2 c. sifted flour

2 tsps. baking soda

2 tsps. salt

1 tsp. baking powder

1 tsp. nutmeg

1 tsp. allspice

1 tsp. cinnamon

1/2 tsp. ground cloves

2/3 c. water

cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. Add to pumpkin mixture alternating with water. Mix well after each addition. Pour into 2 well-greased and floured 9X5-inch loaf pans. Bake at 350 degrees F. for 1 1/2 hours, until loaves test done. Let stand 10 minutes. Remove from pans to cool., Makes 2 loaves.


Cammie
Re: Tried and true recipe for PUMPKIN MUFFINS? [message #579096 is a reply to message #579058 ] Mon, 19 October 2009 15:17 Go to previous messageGo to next message
Diana P.  is currently offline Diana P.
Messages: 4039
Registered: April 2005
Location: New England
Senior Member
Thank you, Cammie! This recipe looks like what I need. Smile


Grace & Peace,
Diana

"Do your best, then rest"

Re: Tried and true recipe for PUMPKIN MUFFINS? [message #579200 is a reply to message #579067 ] Mon, 19 October 2009 21:20 Go to previous messageGo to next message
Sherry in NH  is currently offline Sherry in NH
Messages: 9592
Registered: April 2005
Location: Small Town New Hampshire
Senior Member
Ooooh, I'm going to try these, too Smile I'll probably add nuts...


In Jesus

Sherry from NH
Re: Tried and true recipe for PUMPKIN MUFFINS? [message #579464 is a reply to message #579200 ] Tue, 20 October 2009 21:07 Go to previous messageGo to next message
Carrie L  is currently offline Carrie L
Messages: 2093
Registered: May 2005
Location: NH
Senior Member
My recipe is almost identical to Cammie's but it calls for 3 3/4 cups flour and I can make 3 loaves - although they are on the smallish size. It does make a bunch of muffins! I love it! For muffins I increase the temp. to 375 and bake for 20 min.


Carrie

Only three things are necessary to make life happy: the blessing of God, books, and a friend.
Re: Tried and true recipe for PUMPKIN MUFFINS? [message #579467 is a reply to message #579058 ] Tue, 20 October 2009 21:14 Go to previous messageGo to next message
Diana P.  is currently offline Diana P.
Messages: 4039
Registered: April 2005
Location: New England
Senior Member
Cammie, Carrie, or anyone...does it matter if the can is 15 oz, and not 16 oz, as in this recipe? It may seem a stupid question, but I've never seen a 16 oz can of pumpkin; they all seem to be 15 oz. One little oz. doesn't make a difference, right??


Grace & Peace,
Diana

"Do your best, then rest"

Re: Tried and true recipe for PUMPKIN MUFFINS? [message #579499 is a reply to message #579467 ] Tue, 20 October 2009 22:37 Go to previous messageGo to next message
Sherry in NH  is currently offline Sherry in NH
Messages: 9592
Registered: April 2005
Location: Small Town New Hampshire
Senior Member
They were totally *out* of pumpkin today at the store. Tons of canned squash left. Does it taste the same?

I saw a lady buying the strangest looking squashes. One looked like a top hat...so funny.


In Jesus

Sherry from NH
Re: Tried and true recipe for PUMPKIN MUFFINS? [message #579519 is a reply to message #579499 ] Tue, 20 October 2009 22:50 Go to previous messageGo to next message
Carrie L  is currently offline Carrie L
Messages: 2093
Registered: May 2005
Location: NH
Senior Member
Yes, I think I use the 15 oz. Actually, lately they've been out of the smaller ones, so I've bought the big cans and doubled the recipe. I'm not even sure if they're 30 or 32 oz.


Carrie

Only three things are necessary to make life happy: the blessing of God, books, and a friend.
Re: Tried and true recipe for PUMPKIN MUFFINS? [message #579628 is a reply to message #579058 ] Wed, 21 October 2009 09:58 Go to previous message
Cammie  is currently offline Cammie
Messages: 1861
Registered: April 2005
Location: Tennessee
Senior Member
I just use what ever size the store has, I think 15oz.


Cammie
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