Pumpkin Muffins From Helen Kemp

Introduction

History

Pumpkin muffins have been a popular baked good for many years, especially during the autumn months when pumpkins are in season. This recipe combines the warm flavors of pumpkin pie spice and cinnamon with the sweetness of raisins for a tasty treat.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to spray your muffin tin with non-fat cooking spray to prevent sticking.

- Mix the dry ingredients together before adding the wet ingredients to ensure even distribution of flavors.

- Do not overmix the batter, as this can result in tough muffins.

- Check for doneness by inserting a toothpick into the center of a muffin - if it comes out clean, they are ready.

Serving Suggestions

Enjoy these pumpkin muffins warm with a cup of coffee or tea for a cozy fall breakfast.

Cooking Techniques

Bake the muffins at 375°F (191°C) for 20 minutes, or until a toothpick inserted into the center comes out clean.

Ingredient Substitutions

If you don't have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and cloves instead.

Make Ahead Tips

These muffins can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve these pumpkin muffins on a decorative plate with a sprinkle of powdered sugar on top for a festive touch.

Pairing Recommendations

Pair these pumpkin muffins with a hot cup of apple cider for a delicious fall treat.

Storage and Reheating Instructions

Store any leftover muffins in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 15-20 seconds before serving.

Nutrition Information

Calories per serving

Each serving of these pumpkin muffins contains approximately 200 calories.

Carbohydrates

Each serving of these pumpkin muffins contains approximately 25 grams of carbohydrates.

Fats

Each serving of these pumpkin muffins contains approximately 5 grams of fat.

Proteins

Each serving of these pumpkin muffins contains approximately 6 grams of protein.

Vitamins and minerals

Pumpkin is a good source of vitamin A, vitamin C, and potassium. These muffins also contain calcium from the nonfat dry milk.

Alergens

This recipe contains eggs and wheat (from the flour), which may be allergens for some individuals.

Summary

These pumpkin muffins are a good source of carbohydrates, protein, and vitamins. They are a tasty and nutritious snack option.

Summary

These pumpkin muffins from Helen Kemp are a delicious and nutritious treat that is perfect for the fall season. Enjoy them for breakfast or as a snack for a tasty and satisfying treat.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a simple yet intriguing recipe for Pumpkin Muffins that I had acquired from my dear friend Helen Kemp. Helen was a retired chef who had spent her whole life perfecting her craft in the kitchen. When she shared this recipe with me, I knew I had to learn how to make it myself.

I remember the day like it was yesterday. Helen had invited me over for coffee, and as we sat at her kitchen table sipping on our drinks, she pulled out a tattered old recipe card from her recipe box. She handed it to me with a smile and said, "You have to try these Pumpkin Muffins, they're simply divine."

I looked down at the recipe card, taking in the handwritten instructions and the list of ingredients. It was a simple recipe, but I could tell just by looking at it that it was going to be something special. Helen must have seen the excitement in my eyes because she chuckled and said, "I've been making these for years, and they never fail to impress."

As Helen walked me through the recipe, she shared stories of how she had acquired it. She had first learned how to make these Pumpkin Muffins from her grandmother, who had passed down the recipe from generation to generation. Over the years, Helen had put her own spin on the recipe, tweaking it here and there until she had perfected it to her liking.

I listened intently as Helen shared her tips and tricks for making the perfect Pumpkin Muffins. She emphasized the importance of using fresh pumpkin puree, as opposed to the canned stuff, and she explained how the combination of spices like cinnamon, nutmeg, and cloves added depth and warmth to the muffins.

After our coffee date, I couldn't wait to get home and try my hand at making the Pumpkin Muffins. I gathered all the ingredients and set to work in my own kitchen, following Helen's instructions to a tee. The smell of pumpkin and spices filled the air as the muffins baked in the oven, and I knew that I was onto something special.

When the muffins were finally done, I eagerly took a bite, savoring the warm and comforting flavors. They were everything Helen had promised and more – moist, flavorful, and utterly delicious. I couldn't believe that I had made something so wonderful with just a few simple ingredients.

From that day on, Pumpkin Muffins became a staple in my kitchen. I made them for family gatherings, potlucks, and even just as a special treat for myself. Every time I baked a batch, I thought of Helen and the day she had shared her recipe with me.

As the years went by, I continued to make the Pumpkin Muffins, always thinking of Helen and the bond we shared over our love of cooking. I even passed the recipe down to my own grandchildren, hoping that they would find as much joy and satisfaction in making them as I had.

To this day, whenever I see a pumpkin in the grocery store or smell the warm spices of cinnamon and nutmeg, I think of Helen and the recipe that she so graciously shared with me. I am forever grateful for her generosity and for the delicious Pumpkin Muffins that have become a beloved tradition in my family.

Categories

| Low-calorie Recipes | Pumpkin Pie Spice Recipes | Pumpkin Recipes | Raisin Recipes |

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