NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- all purpose flour, sifted2 cup
- granulated sugar1/4 cup
- baking powder3 tsp
- salt1/2 tsp
- cinnamon1/2 tsp
- egg1
- milk1/2 cup
- pumpkin, cooked and mashed; canned pumpkin can also be used1 cup
- vegetable oil1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Sift flour, sugar, baking powder, salt, and cinnamon into a bowl.
Beat egg; mix in milk, pumpkin, and oil.
Make a well in center of flour mixture; pour in pumpkin mixture all at once.
Stir quickly until flour is just moistened.
Fill greased muffin cups ⅔ full.
Bake at 425°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
Run spatula around each muffin to loosen; serve immediately.
Region evidence: no stated origin (basic dish)
