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

Ingredients:

• 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

Topping:

• 2 tbsp sugar
• 1 tsp cinnamon

Preparation:

• 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

Enjoy!