Saturday, September 3, 2016

Totoro Family Recipes: Pumpkin Nut Muffins

Last week I posted my quintessential fall recipe, Fresh Apple Cake, even though we are still in the dog days of summer. Perhaps I owe a bit of an explanation...

When I first started posting Totoro Family Recipes, the primary reason was to document family favorites for the next generation. I have a Pinterest board to collect them all for easy access.

Most of these family favorites center around the fall holidays, from October 1st through December 31st. I calculated the recipes I wanted I share and the number of weeks until the New Year.  And I realized... in order to share them all, I had to start mid-August!

Be prepared for Christmas cookie recipes sometime before Thanksgiving :)

This week, however, I thought I would share a fall classic: Pumpkin Muffins. I figure if Starbucks can serve Pumpkin Spice Lattes this early in the season, I can offer pumpkin bread recipes.

Ingredients (cut in half from the original):
  • 1.5 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/3 cup shortening (I use butter)
  • 1 cup pureed pumpkin
  • 2 eggs, slightly beaten
  • 1.3 cups sugar
  • 1/3 cup milk
  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts
  1. Combine dry ingredients in a bowl: flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
  2. In a separate large bowl, combine wet ingredients: shortening (butter), pumpkin, eggs, sugar, milk, dates, and walnuts.
  3. Add dry ingredients to the wet ingredients and stir until batter is blended (don't be concerned if small bits of shortening remain - they will disappear in baking).
  4. Fill greased muffin tins about 1/2 full with batter.
  5. Bake in 350 degree oven approximately 13-15 minutes
  6. This 1/2 recipe yields approximately 36 mini-muffins

This post is part of BethFishRead's Weekend Cooking Link-Up. For more delicious recipes, please visit her weekly blog feature.



  1. This looks so good and has me looking forward to fall when I can use cinnamon with wild abandon! I'm one of the few people in the world who doesn't love pumpkin but I can get past that in baked good recipes like this.

    1. I do love cinnamon too! In fact, I've been known to double the amount of cinnamon per recipe :)

  2. I love pumpkin everything! These look great. And I'm like you -- I'd be using butter instead of shortening.

    1. My too! I'd love to find a fantastic pumpkin soup recipe that is relatively low calorie. Do you know of any?

  3. Great! All we need are pumpkins ripening. Or a desire to get out of summer and into cooler weather.

    1. Our pumpkins are not quite ripe for picking - but I tend to use canned pumpkin for recipes.

  4. HI there. Have a great week. Cheers from Carole's Chatter

  5. Mmmm! Tis the season for pumpkin. I love the idea that you're gathering these recipes for your family. I started to do that a few years ago but this was before Pinterest--love the idea of gathering them all there for everyone to look up. They'll treasure having these!

    1. Thanks so much, Trish, for those encouraging words.

      It's hard to remember life before Pinterest, isn't it? :)

  6. There are ripe pumpkins out in the wild, so I think you can safely share this recipe! It looks great.


Related Posts with Thumbnails