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Pumpkin Cinnamon Chip Muffins

Margaret Osgood emailed her recipe for Pumpkin Cinnamon Chip Muffins.

INGREDIENTS:

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 2/3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pureed, cooked pumpkin (canned or fresh) - NOT pie filling
  • 1 cup cinnamon chips (found in grocery aisle near chocolate chips)

INSTRUCTIONS:

  1. Cream shortening and sugar with mixer.  
  2. Add eggs and mix well.  
  3. Add flour, baking soda, baking powder, and salt - mix well.  
  4. Mix in pumpkin.  
  5. Fold in cinnamon chips.  
  6. Use muffin tins with paper liners.  Spoon enough batter to fill each cup - will make 15 muffins.  
  7. Bake @ 350 for about 20-23 minutes.  
  8. Test for doneness with toothpick.
  9. Can be frozen and reheated.  ENJOY - best when warm!!

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