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Holiday Pumpkin Nut Muffins Recipe
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Solid pack pumpkin||1 Cup (16 tbs) (Not Pumpkin Pie Filling)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter/Margarine||6 Tablespoon, melted|
|Roasted salted pepitas||2⁄3 Cup (10.67 tbs), divided (Pumpkin Seeds)|
|Golden raisins||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3906 Calories from Fat 1300
% Daily Value*
Total Fat 147 g225.4%
Saturated Fat 65.5 g327.7%
Trans Fat 0 g
Cholesterol 633.4 mg
Sodium 1953.9 mg81.4%
Total Carbohydrates 579 g193.1%
Dietary Fiber 27.6 g110.6%
Sugars 288.4 g
Protein 95 g189.8%
Vitamin A 821.3% Vitamin C 22.3%
Calcium 158.3% Iron 192.4%
*Based on a 2000 Calorie diet
Combine flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt in large bowl.
Stir pumpkin, milk, eggs and melted butter in medium bowl until well blended.
Stir pumpkin mixture into flour mixture.
Mix just until all ingredients are moistened.
Stir in 1/3 cup pepitas and raisins.
Spoon into prepared muffin cups, filling 2/3 full.
Sprinkle remaining pepitas over muffin batter.
Bake 15 to 18 minutes or until wooden toothpick inserted in centers comes out clean.
Cool in pans 10 minutes.
Remove from pans and cool completely on wire racks.
Store in airtight container.