We went to the pumpkin patch with 2 of the grands today. Fun. Each ran and found their beauty. They surprised me in that they didn’t go for the big one… but each chose their favorite from the ones at the farthest end of the garden… as if the pursuit was the prize!
With a little muscle help from Grandpa, the vine came loose, and the chilly orange orb was theirs!
Since it is Tuesday, they wanted to perform in the kitchen, and pumpkin was on their minds. Muffins seemed the perfect treat for this chilly afternoon. We got out the ingredients, put on the aprons and set to work. One problem, the only can of pumpkin that I had was a huge one… and right next to it sat a small can of sweet potatoes. Oh yes. Substitution time! Yummy results.
Sweet Potato Muffins
Preheat oven to 400 degrees
1.3 c shortening
1/2 c sugar
1/2 c drained canned sweet potatoes
1 1/2 c all purpose flour
2 t. baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/2 c milk
Grease bottoms of a twelve and a six medium muffin pan. Set aside.
In mixer cream shortening, sugar and egg. Add drained sweet potatoes to mixture and beat until blended. In a separate bowl add all dry ingredients, stir to blend spices and baking powder. Slowly add to sweet potato mixture intermediately with milk. Do not over beat, mix until just blended.
Put a spoonful into each muffin cup to equal 18 muffins (on the small side).
Bake 18 minutes or until lightly golden brown.
Topping: One bowl for butter, one bowl for cinnamon mixture
1/3 c melted butter
1/3 c sugar
1/2 t cinnamon
Remove muffins from pan while warm. Dip top into melted butter, and immediately into cinnamon mixture. Set on a wrack to cool. Complete until all muffins are done.
These are wonderful warm. Welcome Autumn and pumpkin time with a hot cuppa and a warm muffin.byDeborahonTuesday, October 18, 2011Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Breakfast,Deborah,Muffins,Recipe,Snack,Sweet Potato,Tasty Tuesday