It's raining and cold outside--the perfect temperature for a batch of my soon to be famous pumpkin muffins. Please keep in mind that these are simple, not too sweet, but OH, SOOO moist. You will love them. I have altered a few recipes to come up with this little morsel. Hope you all enjoy a bit of fall muffin topping from my crisp kitchen to yours.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins (I used pecans and craisins)
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. In separate bowl, combine pumpkin, melted butter, milk, eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans and raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well--I'm generally a liner girl--just to make clean-up easier. Fill the about 3/4-full with the pumpkin batter and bake at 375° for 15-20 minutes.
Serve warm or at room temperature. Makes 12 to 18 pumpkin muffins.
1 comment:
These look wonderful! Do you think I could sub regular milk for evaporated?
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