Saturday, October 30, 2010

Delicious Pumpkin Muffins

I have made these muffins twice in the last week- once for my table at Bible study on Tuesdays and once for mine and Jeremy's pumpkin day.  Jeremy usually hates muffins because he hates all things with a dry texture, but these muffins are super moist and he loves them!  They are definitely on the "keeper" list of recipes.  Here is the recipe:

Moist Pumpkin Spice Muffins
  • 1 Cup all-purpose flour
  • 1/2 c. sugar
  • 2 tsp baking powder
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp. nutmeg
  • 1.2 tsp. salt
  • 4 tbsp. butter, cut into pieces
  • 1 heaping cup of pumpkin puree
  • 1/2 c. evaporated milk
  • 1 whole egg
  • 1 1/2 tsp. vanilla
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • Preheat oven to 400 degrees and grease 12 muffin tins or add muffin liners
  • Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
  • Cut in butter with a pastry blender until it fully incorporated (or a fork, or I used a blade of a blender)
  • In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. 
  • Pour pumpkin mixture into the flour mixture.  Fold gently until mixture is combined.
  • Pour into greased muffin pan- fill about 1/2 full
  • Sprinkle with topping mixture
  • Bake for 25 minutes
  • Allow to cool for15 min in pan, and then remove to cool. 
  • Optional: Ice with a cream cheese icing


Post a Comment

Related Posts Plugin for WordPress, Blogger...