Pumpkin Muffins
What you'll need
10 lbs -
R&H® RichCreme® Base
3 lbs 8 oz -
Whole Eggs
12
oz
-
Pumpkin, Canned
0.75
oz
-
Pumpkin Pie Spice
1 lb -
Bread Flour (For Muffins)
3 lbs -
Vegetable Oil
2 lbs 4 oz -
Water, Cold
12
oz
-
Nuts
8
oz
-
Raisins (Soaked)
12
oz
-
OR Cranberries
Directions
Prep
POUR whole eggs into mixing bowl Add R&H® RichCreme® Base, bread flour, pumpkin (canned) and pumpkin pie spice. Blend with paddle 1 minute on low speed. Cream 3 minutes on medium speed. INCORPORATE vegetable oil and water gradually over 1 minute on low speed. Scrape bowl and paddle. BLEND 3 minutes on low speed. ADD nuts and soaked raisins or cranberries. FOLD in by hand. Scale: Muffin Tin – 2/3 FullBake
375°-385°, 18-22 minutesFinish
TOP with Dawn® Streusel Topping, nuts or granulated sugar if desired.Load More Reviews
Pumpkin Muffins
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