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* 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.
volant: You wont find a better tasting muffin! Im drooling now I want one so bad! LOL I might go buy some, ugh, canned punkin this weekend to make some!
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