On the first crisp morning  of Fall I woke up and said to myself “this is a muffin kind of morning, pumpkin muffins that is. Bring on Fall!” Knowing that there was a supposed canned pumpkin shortage I had been stocking up the past few weeks. I would eye the cans of pumpkins in my pantry waiting for the perfect time to use them.

I’ve been looking for a good pumpkin muffin recipe for a while now. Just a simple, hearty pumpkin muffin recipe.No frills needed here. Finally, I realized I should go to the experts, Libby’s. If they don’t have a good recipe then who does? I often forget to browse company websites, must make a mental note to check more often!

Of course, I had to omit nuts when baking my muffins because of the nut hating husband but I really think the muffins need the nuts to give a heartiness to them so if you can help it, use them. I also decided to make these in regular sized muffins, so I adjusted the baking time and temp; baking for roughly 25 minutes and at 350 degrees.

Libby’s Mini Pumpkin Muffins

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
• 1 cup canned pumpkin
• 1/2 cup Vegetable Shortening
• 1 cup milk
• 2 large eggs

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Combine dry ingredients in a large bowl.  Cut in  vegetable shortening with pastry blender until mixture is fine. Add 1 cup canned pumpkin, milk and 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 or 18 regular sized muffins.

Source : Very Best Baking