How to make it

  • Get out a big bowl. Scrape the pumpkin puree or canned pumpkin into the bowl. Add the buttermilk, margarine, sugars, vanilla, eggs, salt and cinnamon. Use your whisk to work everything together until it is well blended. Add the baking soda and flour. Mix again, stirring only until the flour is moistened. Be careful not to over beat, muffin batter should be lumpy. Spoon the batter into well oiled muffin cups. Bake at 350° for about 25 minutes.

Reviews & Comments 2

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    " It was excellent "
    strawberryshortcake ate it and said...
    It was a great hit with the family. Despite the sugar, it was not overly sweet, which is always a must. I didn't find any whole wheat flour, so I used plain flour instead. It still tasted wonderful, though. I think next time, I will definitely add a crispy sugary top to it, to offset the rest of the muffin. I will probably make it again next year.
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  • rosemaryblue 6 years ago
    Love pumpkin muffins, especially with whole wheat flour!
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