3 C. all−purpose flour
4 tsp. baking powder
1 1/2 tsp. salt
1 C. granulated sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 C. raisins, sweetened dried cranberries, or chopped nuts (optional)
1 (15 oz.) can pure pumpkin
Combine all ingredients, except pumpkin, in large bowl. Pour into 1−quart
resealable plastic bag; seal. Set bag of muffin mix and can of pumpkin in a paper
sandwich−type bag. Tie top of bag with raffia or ribbon.
Attach the following recipe:
Mini Pumpkin Muffins
Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry
blender until mixture is fine. Add 1 cup pumpkin, 1 cup milk and 2 large eggs; mix
until just moistened. Spoon into greased or paper−lined mini−muffin pans, filling
2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks.
Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.
