- 1/2 cup [125 mL] packed brown sugar
- 1/2 cup [115 g] shortening
- 1 egg
- 1/2 cup [125 mL] freshly cooked or canned mashed pumpkin
- 1 1/2 cups [210 g] sifted all-purpose flour
- 3 teaspoons [15 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] ground cinnamon
- 1/2 teaspoon [2.5 mL] ground nutmeg
- 1/4 teaspoon [1 mL] ground ginger
- 1/4 cup [60 mL] milk
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- Preheat oven to 375°F [190°C].
- Grease 12 small or 10 medium muffin cups.
- Cream together brown sugar and shortening until light and fluffy.
- Beat in egg.
- Add mashed pumpkin mixing until well combined.
- Sift together flour, baking powder, salt, and ground cinnamon, nutmeg and ginger.
- Beating well after each addition, add mixed dry ingredients to first mixture alternately with milk and pumpkin mixture.
- Evenly spoon batter into greased muffin cups.
- Bake on centre shelf of preheated oven for approximately 25 minutes, until done.
- Leave muffins to cool in pan for 5 minutes.
- Serve muffins hot, or unmold and leave muffins to cool onto wire racks.
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