Pumpkin Muffins(1) 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. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
