In the next couple of weeks I will be sharing some family favorite seasonal recipes. The first is a request from my daughter.
Spiced Pumpkin Muffins
Yields - 12 muffins
- 2 cups all-purpose flour
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/2 cup butter, melted
- 1/2 cup pureed pumpkin (not pie mix)
- 2 large eggs, lightly beaten
- 1/3 cup buttermilk
PREHEAT oven to 400° F. Grease or paper-line a standard 12 cup muffin pan.
COMBINE flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling 3/4 full.
BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.
These muffins freeze well. So double the recipe and throw the extras into the freezer. Then when you have a craving for a muffin and no time to bake, just grab one from the freezer and thaw it in the microwave--- or bake ahead for an easy, mess-free Thanksgiving morning breakfast.
Now for a tease of a recipe to come:
Have a wonderful, blessed day!!!