Pumpkin Muffins

Dina Strauss Recipe By
  • Cooking and Prep: 40 m
  • Serves: 18
  • Contains:

I took a pumpkin cake recipe and made it with the whole can (instead of just 1 cup) as well as took out the milk. Then I turned it into muffins.

Ingredients (11)

Main ingredients

Start Cooking

Images:

Make the Muffins

Yields 18 muffins
  1. Preheat oven to 350 degrees Fahrenheit. Mix together oil and sugar.
  2. Add eggs and vanilla and mix well. Add in can of pumpkin.
  3. Mix together dry ingredients. Add to wet ingredients. (Optional: stir in nuts. If you use nuts, you need about three more muffin tins.)
  4. Fill muffin tins halfway, and bake for 30 minutes. These freeze and defrost well.
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  • Malky

    Pumpkin Muffins

    pumpkin muffins

    If I cook the pumpkin and mash it, how much would I need to have the amount of 1 can?
    Posted by Malky825 |November 15, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    A can is 15 ounces. Two cups is 16 ounces, but with pumpkin, a drop more will only improve on it! I do it with fresh pumpkin or butternut squash all the time.
    Posted by Chaiaadmin|November 15, 2017
    0
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  • Malky

    Pumpkin Muffins

    pumpkin muffins

    If I cook the pumpkin and mash it, how much would I need to have the amount of 1 can?
    Posted by Malky825 |November 15, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    A can is 15 ounces. Two cups is 16 ounces, but with pumpkin, a drop more will only improve on it! I do it with fresh pumpkin or butternut squash all the time.
    Posted by Chaiaadmin|November 15, 2017
    0

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