Pumpkin Muffin Squares USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Pureed pumpkin, raisins and spices give our Pumpkin Muffin Squares their distinctly delicious and decadent flavor.
NSLP/SBP CREDITING INFORMATION
1 piece provides 1 oz equivalent grains.
4 from 2 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Pumpkin-Muffin-Squares.pdf

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Ingredients
 

50 Servings

    Weight

    • 15½ oz Whole-wheat flour
    • 14½ oz Enriched bread flour
    • - - Baking powder
    • - - Baking soda
    • - - Salt
    • - - Ground cinnamon
    • - - Nutmeg
    • - - Ground ginger
    • 1 lb 10²⁄3 oz Brown sugar
    • - - Canola oil
    • 3 oz Frozen whole eggs, thawed
    • 6 oz Egg whites
    • - - Vanilla extract
    • 2 lb 8 oz Pumpkin, canned
    • 5 oz Raisins

    Measure

    • 3¹⁄2 cups Whole-wheat flour
    • 3¹⁄4 cups Enriched bread flour
    • 1 Tbsp Baking powder
    • 2 tsp Baking soda
    • 2 tsp Salt
    • 1 Tbsp 1 tsp Ground cinnamon
    • 1 tsp Nutmeg
    • 1 tsp Ground ginger
    • 3¹⁄3 cups Brown sugar
    • 1¹⁄2 cups Canola oil
    • ¹⁄3 cup Frozen whole eggs, thawed
    • ²⁄3 cup 1 Tbsp 1 tsp Egg whites
    • 1 Tbsp 1 tsp Vanilla extract
    • 1 qt ²⁄3 cups Pumpkin, canned
    • ²⁄3 cup Raisins

    100 Servings

      Weight

      • 1 lb 15 oz Whole-wheat flour
      • 1 lb 13 oz Enriched bread flour
      • - - Baking powder
      • - - Baking soda
      • - - Salt
      • - - Ground cinnamon
      • - - Nutmeg
      • - - Ground ginger
      • 3 lb 5¹⁄3 oz Brown sugar
      • - - Canola oil
      • 6 oz Frozen whole eggs, thawed
      • 12 oz Egg whites
      • - - Vanilla extract
      • 5 lb Pumpkin, canned
      • 10 oz Raisins

      Measure

      • 1 qt 3 cups Whole-wheat flour
      • 1 qt 2¹⁄2 cups Enriched bread flour
      • 2 Tbsp Baking powder
      • 1 Tbsp 1 tsp Baking soda
      • 1 Tbsp 1 tsp Salt
      • 2 Tbsp 2 tsp Ground cinnamon
      • 2 tsp Nutmeg
      • 2 tsp Ground ginger
      • 1 qt 2²⁄3 cups Brown sugar
      • 3 cups Canola oil
      • ²⁄3 cup Frozen whole eggs, thawed
      • 1¹⁄3 cups 2 Tbsp 2 tsp Egg whites
      • 2 Tbsp 2 tsp Vanilla extract
      • 2 qt 1¹⁄3 cups Pumpkin, canned
      • 1¹⁄3 cups Raisins

      Quantity
       

      50 Servings

        Weight

        • 15½ oz Whole-wheat flour
        • 14½ oz Enriched bread flour
        • - - Baking powder
        • - - Baking soda
        • - - Salt
        • - - Ground cinnamon
        • - - Nutmeg
        • - - Ground ginger
        • 1 lb 10²⁄3 oz Brown sugar
        • - - Canola oil
        • 3 oz Frozen whole eggs, thawed
        • 6 oz Egg whites
        • - - Vanilla extract
        • 2 lb 8 oz Pumpkin, canned
        • 5 oz Raisins

        Measure

        • 3¹⁄2 cups Whole-wheat flour
        • 3¹⁄4 cups Enriched bread flour
        • 1 Tbsp Baking powder
        • 2 tsp Baking soda
        • 2 tsp Salt
        • 1 Tbsp 1 tsp Ground cinnamon
        • 1 tsp Nutmeg
        • 1 tsp Ground ginger
        • 3¹⁄3 cups Brown sugar
        • 1¹⁄2 cups Canola oil
        • ¹⁄3 cup Frozen whole eggs, thawed
        • ²⁄3 cup 1 Tbsp 1 tsp Egg whites
        • 1 Tbsp 1 tsp Vanilla extract
        • 1 qt ²⁄3 cups Pumpkin, canned
        • ²⁄3 cup Raisins

        100 Servings

          Weight

          • 1 lb 15 oz Whole-wheat flour
          • 1 lb 13 oz Enriched bread flour
          • - - Baking powder
          • - - Baking soda
          • - - Salt
          • - - Ground cinnamon
          • - - Nutmeg
          • - - Ground ginger
          • 3 lb 5¹⁄3 oz Brown sugar
          • - - Canola oil
          • 6 oz Frozen whole eggs, thawed
          • 12 oz Egg whites
          • - - Vanilla extract
          • 5 lb Pumpkin, canned
          • 10 oz Raisins

          Measure

          • 1 qt 3 cups Whole-wheat flour
          • 1 qt 2¹⁄2 cups Enriched bread flour
          • 2 Tbsp Baking powder
          • 1 Tbsp 1 tsp Baking soda
          • 1 Tbsp 1 tsp Salt
          • 2 Tbsp 2 tsp Ground cinnamon
          • 2 tsp Nutmeg
          • 2 tsp Ground ginger
          • 1 qt 2²⁄3 cups Brown sugar
          • 3 cups Canola oil
          • ²⁄3 cup Frozen whole eggs, thawed
          • 1¹⁄3 cups 2 Tbsp 2 tsp Egg whites
          • 2 Tbsp 2 tsp Vanilla extract
          • 2 qt 1¹⁄3 cups Pumpkin, canned
          • 1¹⁄3 cups Raisins

          Ingredients
           

          50 Servings

            Weight

            • 15½ oz Whole-wheat flour
            • 14½ oz Enriched bread flour
            • - - Baking powder
            • - - Baking soda
            • - - Salt
            • - - Ground cinnamon
            • - - Nutmeg
            • - - Ground ginger
            • 1 lb 10²⁄3 oz Brown sugar
            • - - Canola oil
            • 3 oz Frozen whole eggs, thawed
            • 6 oz Egg whites
            • - - Vanilla extract
            • 2 lb 8 oz Pumpkin, canned
            • 5 oz Raisins

            Measure

            • 3¹⁄2 cups Whole-wheat flour
            • 3¹⁄4 cups Enriched bread flour
            • 1 Tbsp Baking powder
            • 2 tsp Baking soda
            • 2 tsp Salt
            • 1 Tbsp 1 tsp Ground cinnamon
            • 1 tsp Nutmeg
            • 1 tsp Ground ginger
            • 3¹⁄3 cups Brown sugar
            • 1¹⁄2 cups Canola oil
            • ¹⁄3 cup Frozen whole eggs, thawed
            • ²⁄3 cup 1 Tbsp 1 tsp Egg whites
            • 1 Tbsp 1 tsp Vanilla extract
            • 1 qt ²⁄3 cups Pumpkin, canned
            • ²⁄3 cup Raisins

            100 Servings

              Weight

              • 1 lb 15 oz Whole-wheat flour
              • 1 lb 13 oz Enriched bread flour
              • - - Baking powder
              • - - Baking soda
              • - - Salt
              • - - Ground cinnamon
              • - - Nutmeg
              • - - Ground ginger
              • 3 lb 5¹⁄3 oz Brown sugar
              • - - Canola oil
              • 6 oz Frozen whole eggs, thawed
              • 12 oz Egg whites
              • - - Vanilla extract
              • 5 lb Pumpkin, canned
              • 10 oz Raisins

              Measure

              • 1 qt 3 cups Whole-wheat flour
              • 1 qt 2¹⁄2 cups Enriched bread flour
              • 2 Tbsp Baking powder
              • 1 Tbsp 1 tsp Baking soda
              • 1 Tbsp 1 tsp Salt
              • 2 Tbsp 2 tsp Ground cinnamon
              • 2 tsp Nutmeg
              • 2 tsp Ground ginger
              • 1 qt 2²⁄3 cups Brown sugar
              • 3 cups Canola oil
              • ²⁄3 cup Frozen whole eggs, thawed
              • 1¹⁄3 cups 2 Tbsp 2 tsp Egg whites
              • 2 Tbsp 2 tsp Vanilla extract
              • 2 qt 1¹⁄3 cups Pumpkin, canned
              • 1¹⁄3 cups Raisins

              Quantity
               

              50 Servings

                Weight

                • 15½ oz Whole-wheat flour
                • 14½ oz Enriched bread flour
                • - - Baking powder
                • - - Baking soda
                • - - Salt
                • - - Ground cinnamon
                • - - Nutmeg
                • - - Ground ginger
                • 1 lb 10²⁄3 oz Brown sugar
                • - - Canola oil
                • 3 oz Frozen whole eggs, thawed
                • 6 oz Egg whites
                • - - Vanilla extract
                • 2 lb 8 oz Pumpkin, canned
                • 5 oz Raisins

                Measure

                • 3¹⁄2 cups Whole-wheat flour
                • 3¹⁄4 cups Enriched bread flour
                • 1 Tbsp Baking powder
                • 2 tsp Baking soda
                • 2 tsp Salt
                • 1 Tbsp 1 tsp Ground cinnamon
                • 1 tsp Nutmeg
                • 1 tsp Ground ginger
                • 3¹⁄3 cups Brown sugar
                • 1¹⁄2 cups Canola oil
                • ¹⁄3 cup Frozen whole eggs, thawed
                • ²⁄3 cup 1 Tbsp 1 tsp Egg whites
                • 1 Tbsp 1 tsp Vanilla extract
                • 1 qt ²⁄3 cups Pumpkin, canned
                • ²⁄3 cup Raisins

                100 Servings

                  Weight

                  • 1 lb 15 oz Whole-wheat flour
                  • 1 lb 13 oz Enriched bread flour
                  • - - Baking powder
                  • - - Baking soda
                  • - - Salt
                  • - - Ground cinnamon
                  • - - Nutmeg
                  • - - Ground ginger
                  • 3 lb 5¹⁄3 oz Brown sugar
                  • - - Canola oil
                  • 6 oz Frozen whole eggs, thawed
                  • 12 oz Egg whites
                  • - - Vanilla extract
                  • 5 lb Pumpkin, canned
                  • 10 oz Raisins

                  Measure

                  • 1 qt 3 cups Whole-wheat flour
                  • 1 qt 2¹⁄2 cups Enriched bread flour
                  • 2 Tbsp Baking powder
                  • 1 Tbsp 1 tsp Baking soda
                  • 1 Tbsp 1 tsp Salt
                  • 2 Tbsp 2 tsp Ground cinnamon
                  • 2 tsp Nutmeg
                  • 2 tsp Ground ginger
                  • 1 qt 2²⁄3 cups Brown sugar
                  • 3 cups Canola oil
                  • ²⁄3 cup Frozen whole eggs, thawed
                  • 1¹⁄3 cups 2 Tbsp 2 tsp Egg whites
                  • 2 Tbsp 2 tsp Vanilla extract
                  • 2 qt 1¹⁄3 cups Pumpkin, canned
                  • 1¹⁄3 cups Raisins
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 15½ oz Whole-wheat flour
                    • 14½ oz Enriched bread flour
                    • - - Baking powder
                    • - - Baking soda
                    • - - Salt
                    • - - Ground cinnamon
                    • - - Nutmeg
                    • - - Ground ginger
                    • 1 lb 10²⁄3 oz Brown sugar
                    • - - Canola oil
                    • 3 oz Frozen whole eggs, thawed
                    • 6 oz Egg whites
                    • - - Vanilla extract
                    • 2 lb 8 oz Pumpkin, canned
                    • 5 oz Raisins

                    Measure

                    • 3¹⁄2 cups Whole-wheat flour
                    • 3¹⁄4 cups Enriched bread flour
                    • 1 Tbsp Baking powder
                    • 2 tsp Baking soda
                    • 2 tsp Salt
                    • 1 Tbsp 1 tsp Ground cinnamon
                    • 1 tsp Nutmeg
                    • 1 tsp Ground ginger
                    • 3¹⁄3 cups Brown sugar
                    • 1¹⁄2 cups Canola oil
                    • ¹⁄3 cup Frozen whole eggs, thawed
                    • ²⁄3 cup 1 Tbsp 1 tsp Egg whites
                    • 1 Tbsp 1 tsp Vanilla extract
                    • 1 qt ²⁄3 cups Pumpkin, canned
                    • ²⁄3 cup Raisins

                    100 Servings

                      Weight

                      • 1 lb 15 oz Whole-wheat flour
                      • 1 lb 13 oz Enriched bread flour
                      • - - Baking powder
                      • - - Baking soda
                      • - - Salt
                      • - - Ground cinnamon
                      • - - Nutmeg
                      • - - Ground ginger
                      • 3 lb 5¹⁄3 oz Brown sugar
                      • - - Canola oil
                      • 6 oz Frozen whole eggs, thawed
                      • 12 oz Egg whites
                      • - - Vanilla extract
                      • 5 lb Pumpkin, canned
                      • 10 oz Raisins

                      Measure

                      • 1 qt 3 cups Whole-wheat flour
                      • 1 qt 2¹⁄2 cups Enriched bread flour
                      • 2 Tbsp Baking powder
                      • 1 Tbsp 1 tsp Baking soda
                      • 1 Tbsp 1 tsp Salt
                      • 2 Tbsp 2 tsp Ground cinnamon
                      • 2 tsp Nutmeg
                      • 2 tsp Ground ginger
                      • 1 qt 2²⁄3 cups Brown sugar
                      • 3 cups Canola oil
                      • ²⁄3 cup Frozen whole eggs, thawed
                      • 1¹⁄3 cups 2 Tbsp 2 tsp Egg whites
                      • 2 Tbsp 2 tsp Vanilla extract
                      • 2 qt 1¹⁄3 cups Pumpkin, canned
                      • 1¹⁄3 cups Raisins

                      Quantity
                       

                      50 Servings

                        Weight

                        • 15½ oz Whole-wheat flour
                        • 14½ oz Enriched bread flour
                        • - - Baking powder
                        • - - Baking soda
                        • - - Salt
                        • - - Ground cinnamon
                        • - - Nutmeg
                        • - - Ground ginger
                        • 1 lb 10²⁄3 oz Brown sugar
                        • - - Canola oil
                        • 3 oz Frozen whole eggs, thawed
                        • 6 oz Egg whites
                        • - - Vanilla extract
                        • 2 lb 8 oz Pumpkin, canned
                        • 5 oz Raisins

                        Measure

                        • 3¹⁄2 cups Whole-wheat flour
                        • 3¹⁄4 cups Enriched bread flour
                        • 1 Tbsp Baking powder
                        • 2 tsp Baking soda
                        • 2 tsp Salt
                        • 1 Tbsp 1 tsp Ground cinnamon
                        • 1 tsp Nutmeg
                        • 1 tsp Ground ginger
                        • 3¹⁄3 cups Brown sugar
                        • 1¹⁄2 cups Canola oil
                        • ¹⁄3 cup Frozen whole eggs, thawed
                        • ²⁄3 cup 1 Tbsp 1 tsp Egg whites
                        • 1 Tbsp 1 tsp Vanilla extract
                        • 1 qt ²⁄3 cups Pumpkin, canned
                        • ²⁄3 cup Raisins

                        100 Servings

                          Weight

                          • 1 lb 15 oz Whole-wheat flour
                          • 1 lb 13 oz Enriched bread flour
                          • - - Baking powder
                          • - - Baking soda
                          • - - Salt
                          • - - Ground cinnamon
                          • - - Nutmeg
                          • - - Ground ginger
                          • 3 lb 5¹⁄3 oz Brown sugar
                          • - - Canola oil
                          • 6 oz Frozen whole eggs, thawed
                          • 12 oz Egg whites
                          • - - Vanilla extract
                          • 5 lb Pumpkin, canned
                          • 10 oz Raisins

                          Measure

                          • 1 qt 3 cups Whole-wheat flour
                          • 1 qt 2¹⁄2 cups Enriched bread flour
                          • 2 Tbsp Baking powder
                          • 1 Tbsp 1 tsp Baking soda
                          • 1 Tbsp 1 tsp Salt
                          • 2 Tbsp 2 tsp Ground cinnamon
                          • 2 tsp Nutmeg
                          • 2 tsp Ground ginger
                          • 1 qt 2²⁄3 cups Brown sugar
                          • 3 cups Canola oil
                          • ²⁄3 cup Frozen whole eggs, thawed
                          • 1¹⁄3 cups 2 Tbsp 2 tsp Egg whites
                          • 2 Tbsp 2 tsp Vanilla extract
                          • 2 qt 1¹⁄3 cups Pumpkin, canned
                          • 1¹⁄3 cups Raisins
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 15½ oz Whole-wheat flour
                            • 14½ oz Enriched bread flour
                            • - - Baking powder
                            • - - Baking soda
                            • - - Salt
                            • - - Ground cinnamon
                            • - - Nutmeg
                            • - - Ground ginger
                            • 1 lb 10²⁄3 oz Brown sugar
                            • - - Canola oil
                            • 3 oz Frozen whole eggs, thawed
                            • 6 oz Egg whites
                            • - - Vanilla extract
                            • 2 lb 8 oz Pumpkin, canned
                            • 5 oz Raisins

                            Measure

                            • 3¹⁄2 cups Whole-wheat flour
                            • 3¹⁄4 cups Enriched bread flour
                            • 1 Tbsp Baking powder
                            • 2 tsp Baking soda
                            • 2 tsp Salt
                            • 1 Tbsp 1 tsp Ground cinnamon
                            • 1 tsp Nutmeg
                            • 1 tsp Ground ginger
                            • 3¹⁄3 cups Brown sugar
                            • 1¹⁄2 cups Canola oil
                            • ¹⁄3 cup Frozen whole eggs, thawed
                            • ²⁄3 cup 1 Tbsp 1 tsp Egg whites
                            • 1 Tbsp 1 tsp Vanilla extract
                            • 1 qt ²⁄3 cups Pumpkin, canned
                            • ²⁄3 cup Raisins

                            100 Servings

                              Weight

                              • 1 lb 15 oz Whole-wheat flour
                              • 1 lb 13 oz Enriched bread flour
                              • - - Baking powder
                              • - - Baking soda
                              • - - Salt
                              • - - Ground cinnamon
                              • - - Nutmeg
                              • - - Ground ginger
                              • 3 lb 5¹⁄3 oz Brown sugar
                              • - - Canola oil
                              • 6 oz Frozen whole eggs, thawed
                              • 12 oz Egg whites
                              • - - Vanilla extract
                              • 5 lb Pumpkin, canned
                              • 10 oz Raisins

                              Measure

                              • 1 qt 3 cups Whole-wheat flour
                              • 1 qt 2¹⁄2 cups Enriched bread flour
                              • 2 Tbsp Baking powder
                              • 1 Tbsp 1 tsp Baking soda
                              • 1 Tbsp 1 tsp Salt
                              • 2 Tbsp 2 tsp Ground cinnamon
                              • 2 tsp Nutmeg
                              • 2 tsp Ground ginger
                              • 1 qt 2²⁄3 cups Brown sugar
                              • 3 cups Canola oil
                              • ²⁄3 cup Frozen whole eggs, thawed
                              • 1¹⁄3 cups 2 Tbsp 2 tsp Egg whites
                              • 2 Tbsp 2 tsp Vanilla extract
                              • 2 qt 1¹⁄3 cups Pumpkin, canned
                              • 1¹⁄3 cups Raisins

                              Quantity
                               

                              50 Servings

                                Weight

                                • 15½ oz Whole-wheat flour
                                • 14½ oz Enriched bread flour
                                • - - Baking powder
                                • - - Baking soda
                                • - - Salt
                                • - - Ground cinnamon
                                • - - Nutmeg
                                • - - Ground ginger
                                • 1 lb 10²⁄3 oz Brown sugar
                                • - - Canola oil
                                • 3 oz Frozen whole eggs, thawed
                                • 6 oz Egg whites
                                • - - Vanilla extract
                                • 2 lb 8 oz Pumpkin, canned
                                • 5 oz Raisins

                                Measure

                                • 3¹⁄2 cups Whole-wheat flour
                                • 3¹⁄4 cups Enriched bread flour
                                • 1 Tbsp Baking powder
                                • 2 tsp Baking soda
                                • 2 tsp Salt
                                • 1 Tbsp 1 tsp Ground cinnamon
                                • 1 tsp Nutmeg
                                • 1 tsp Ground ginger
                                • 3¹⁄3 cups Brown sugar
                                • 1¹⁄2 cups Canola oil
                                • ¹⁄3 cup Frozen whole eggs, thawed
                                • ²⁄3 cup 1 Tbsp 1 tsp Egg whites
                                • 1 Tbsp 1 tsp Vanilla extract
                                • 1 qt ²⁄3 cups Pumpkin, canned
                                • ²⁄3 cup Raisins

                                100 Servings

                                  Weight

                                  • 1 lb 15 oz Whole-wheat flour
                                  • 1 lb 13 oz Enriched bread flour
                                  • - - Baking powder
                                  • - - Baking soda
                                  • - - Salt
                                  • - - Ground cinnamon
                                  • - - Nutmeg
                                  • - - Ground ginger
                                  • 3 lb 5¹⁄3 oz Brown sugar
                                  • - - Canola oil
                                  • 6 oz Frozen whole eggs, thawed
                                  • 12 oz Egg whites
                                  • - - Vanilla extract
                                  • 5 lb Pumpkin, canned
                                  • 10 oz Raisins

                                  Measure

                                  • 1 qt 3 cups Whole-wheat flour
                                  • 1 qt 2¹⁄2 cups Enriched bread flour
                                  • 2 Tbsp Baking powder
                                  • 1 Tbsp 1 tsp Baking soda
                                  • 1 Tbsp 1 tsp Salt
                                  • 2 Tbsp 2 tsp Ground cinnamon
                                  • 2 tsp Nutmeg
                                  • 2 tsp Ground ginger
                                  • 1 qt 2²⁄3 cups Brown sugar
                                  • 3 cups Canola oil
                                  • ²⁄3 cup Frozen whole eggs, thawed
                                  • 1¹⁄3 cups 2 Tbsp 2 tsp Egg whites
                                  • 2 Tbsp 2 tsp Vanilla extract
                                  • 2 qt 1¹⁄3 cups Pumpkin, canned
                                  • 1¹⁄3 cups Raisins
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 15½ oz Whole-wheat flour
                                    • 14½ oz Enriched bread flour
                                    • - - Baking powder
                                    • - - Baking soda
                                    • - - Salt
                                    • - - Ground cinnamon
                                    • - - Nutmeg
                                    • - - Ground ginger
                                    • 1 lb 10²⁄3 oz Brown sugar
                                    • - - Canola oil
                                    • 3 oz Frozen whole eggs, thawed
                                    • 6 oz Egg whites
                                    • - - Vanilla extract
                                    • 2 lb 8 oz Pumpkin, canned
                                    • 5 oz Raisins

                                    Measure

                                    • 3¹⁄2 cups Whole-wheat flour
                                    • 3¹⁄4 cups Enriched bread flour
                                    • 1 Tbsp Baking powder
                                    • 2 tsp Baking soda
                                    • 2 tsp Salt
                                    • 1 Tbsp 1 tsp Ground cinnamon
                                    • 1 tsp Nutmeg
                                    • 1 tsp Ground ginger
                                    • 3¹⁄3 cups Brown sugar
                                    • 1¹⁄2 cups Canola oil
                                    • ¹⁄3 cup Frozen whole eggs, thawed
                                    • ²⁄3 cup 1 Tbsp 1 tsp Egg whites
                                    • 1 Tbsp 1 tsp Vanilla extract
                                    • 1 qt ²⁄3 cups Pumpkin, canned
                                    • ²⁄3 cup Raisins

                                    100 Servings

                                      Weight

                                      • 1 lb 15 oz Whole-wheat flour
                                      • 1 lb 13 oz Enriched bread flour
                                      • - - Baking powder
                                      • - - Baking soda
                                      • - - Salt
                                      • - - Ground cinnamon
                                      • - - Nutmeg
                                      • - - Ground ginger
                                      • 3 lb 5¹⁄3 oz Brown sugar
                                      • - - Canola oil
                                      • 6 oz Frozen whole eggs, thawed
                                      • 12 oz Egg whites
                                      • - - Vanilla extract
                                      • 5 lb Pumpkin, canned
                                      • 10 oz Raisins

                                      Measure

                                      • 1 qt 3 cups Whole-wheat flour
                                      • 1 qt 2¹⁄2 cups Enriched bread flour
                                      • 2 Tbsp Baking powder
                                      • 1 Tbsp 1 tsp Baking soda
                                      • 1 Tbsp 1 tsp Salt
                                      • 2 Tbsp 2 tsp Ground cinnamon
                                      • 2 tsp Nutmeg
                                      • 2 tsp Ground ginger
                                      • 1 qt 2²⁄3 cups Brown sugar
                                      • 3 cups Canola oil
                                      • ²⁄3 cup Frozen whole eggs, thawed
                                      • 1¹⁄3 cups 2 Tbsp 2 tsp Egg whites
                                      • 2 Tbsp 2 tsp Vanilla extract
                                      • 2 qt 1¹⁄3 cups Pumpkin, canned
                                      • 1¹⁄3 cups Raisins

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 15½ oz Whole-wheat flour
                                        • 14½ oz Enriched bread flour
                                        • - - Baking powder
                                        • - - Baking soda
                                        • - - Salt
                                        • - - Ground cinnamon
                                        • - - Nutmeg
                                        • - - Ground ginger
                                        • 1 lb 10²⁄3 oz Brown sugar
                                        • - - Canola oil
                                        • 3 oz Frozen whole eggs, thawed
                                        • 6 oz Egg whites
                                        • - - Vanilla extract
                                        • 2 lb 8 oz Pumpkin, canned
                                        • 5 oz Raisins

                                        Measure

                                        • 3¹⁄2 cups Whole-wheat flour
                                        • 3¹⁄4 cups Enriched bread flour
                                        • 1 Tbsp Baking powder
                                        • 2 tsp Baking soda
                                        • 2 tsp Salt
                                        • 1 Tbsp 1 tsp Ground cinnamon
                                        • 1 tsp Nutmeg
                                        • 1 tsp Ground ginger
                                        • 3¹⁄3 cups Brown sugar
                                        • 1¹⁄2 cups Canola oil
                                        • ¹⁄3 cup Frozen whole eggs, thawed
                                        • ²⁄3 cup 1 Tbsp 1 tsp Egg whites
                                        • 1 Tbsp 1 tsp Vanilla extract
                                        • 1 qt ²⁄3 cups Pumpkin, canned
                                        • ²⁄3 cup Raisins

                                        100 Servings

                                          Weight

                                          • 1 lb 15 oz Whole-wheat flour
                                          • 1 lb 13 oz Enriched bread flour
                                          • - - Baking powder
                                          • - - Baking soda
                                          • - - Salt
                                          • - - Ground cinnamon
                                          • - - Nutmeg
                                          • - - Ground ginger
                                          • 3 lb 5¹⁄3 oz Brown sugar
                                          • - - Canola oil
                                          • 6 oz Frozen whole eggs, thawed
                                          • 12 oz Egg whites
                                          • - - Vanilla extract
                                          • 5 lb Pumpkin, canned
                                          • 10 oz Raisins

                                          Measure

                                          • 1 qt 3 cups Whole-wheat flour
                                          • 1 qt 2¹⁄2 cups Enriched bread flour
                                          • 2 Tbsp Baking powder
                                          • 1 Tbsp 1 tsp Baking soda
                                          • 1 Tbsp 1 tsp Salt
                                          • 2 Tbsp 2 tsp Ground cinnamon
                                          • 2 tsp Nutmeg
                                          • 2 tsp Ground ginger
                                          • 1 qt 2²⁄3 cups Brown sugar
                                          • 3 cups Canola oil
                                          • ²⁄3 cup Frozen whole eggs, thawed
                                          • 1¹⁄3 cups 2 Tbsp 2 tsp Egg whites
                                          • 2 Tbsp 2 tsp Vanilla extract
                                          • 2 qt 1¹⁄3 cups Pumpkin, canned
                                          • 1¹⁄3 cups Raisins
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside for step 4.
                                          • Combine sugar and oil in a large bowl.
                                          • Add eggs and vanilla extract. Stir well.
                                          • Combine egg mixture with dry ingredients. Mix for 3–5 minutes on low speed. Batter will be lumpy. DO NOT OVERMIX.
                                          • Fold in pumpkin and raisins. Stir well.
                                          • Pour 2 qt (about 5 lb 10 oz) batter into a half steam table pan (12" x 10" x 2¹⁄2") lightly coated with pan release spray.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Bake until golden brown:
                                            Conventional oven: 350 °F for 40–45 minutes.
                                            Convection oven: 325 °F for 35–40 minutes.
                                          • Portion: Cut each pan 5 x 5 (25 pieces per pan).
                                            Serve 1 piece (about 2" x 2³⁄8").

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Pumpkin Muffin Squares USDA Recipe for Schools
                                          Amount Per Serving 1 piece
                                          Calories 199 Calories from Fat 63
                                          % Daily Value*
                                          Total Fat 7g11%
                                          Saturated Fat 1g6%
                                          Cholesterol 6mg2%
                                          Sodium 190mg8%
                                          Potassium 133mg4%
                                          Total Carbohydrate 31g10%
                                          Dietary Fiber 2g8%
                                          Total Sugars 17g19%
                                          Protein 3g6%
                                          Vitamin D 1IU7%
                                          Calcium 30mg3%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same Day Service.
                                          For more information on meal components and crediting, please visit the Food Buying Guide for Child Nutrition Programs.
                                           
                                          Yield / Volume
                                          50 Servings:
                                          About 8 lb 10 oz
                                          About 1 gal 1¼ cups/2 steam table pans (12" x 10" x 2½")
                                          100 Servings:
                                          About 17 lb 4 oz
                                          About 2 gal 2½ cups/4 steam table pans (12" x 10" x 2½")