Secret Ingredients
- 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 (15 -16 ounce) can pumpkin puree
- 1/3 cup butter
- 1/2 cup evaporated milk or 1/2 cup half-and-half
- 1/2 cup brown sugar , packed
- 1/4 cup granulated sugar
- 2 large eggs , beaten
- 1 teaspoon vanilla
- 1/2-3/4 cup chopped pecans or 1/2-3/4 cup raisins
- Cinnamon sugar (optional)
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Directions
- 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, sugas and vanilla; mix until blended.
- Stir pumpkin mixture into the dry ingredients until moistened.
- Fold in pecan or raisins.
- DO NOT OVERMIX.
- Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the tins about 3/4 full with the pumpkin muffin batter.
- Sprinkle with cinnamon-sugar if desired.
- Bake 375.
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