Pumpkin Muffins
These are moist pumpkin muffins, with spices and pecans or raisins. Fill
muffin cups
3/4 full or nearly full for high tops.
Cook Time: 20 minutes
Total Time: 20 minutes
Ingredients:
. 2 cups flour
. 2 teaspoons baking powder
. 1/2 teaspoon baking soda
. 1 scant 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 or half-and-half
. 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
. cinnamon-sugar, optional
Preparation:
Directions for Pumpkin Muffins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and
salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk
or
half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir
pumpkin mixture into the dry ingredients until moistened. Fold in pecans or
raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease
well and dust with flour. I use a baking spray. Fill the about 3/4-full with
the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and
bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
Later.
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