Pumpkin Muffins

A wonderful recipe for all year-round--but we especially love to make these on a brisk fall morning!

Pumpkin Muffins

4 cups all purpose flour or whole wheat pastry flour (or half and half)
1 1/2 c. brown sugar
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. cloves
1/2 tsp. ginger
2 tsp. cinnamon
2 cups pumpkin puree
4 tsp. vanilla extract
1 cup milk
4 large eggs
2/3 c. melted and cooled butter
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Preheat oven to 400 degrees. Grease/line muffin tins. In a large bowl, mix the dry ingredients. In second bowl, stir rest of the ingredients. Make a well in the center of the dry ingredients and add the liquid ingredients until just combined--do not overmix! You can add pecans or walnuts at this stage if you like nuts in your muffins...

Fill muffin tins 2/3 full and bake 15-18 minutes until toothpick inserted comes out clean. Remove to wire rack to cool--enjoy!

Makes two dozen muffins.

Comments

[Katherine in TX]

We're going to try these this week for tea time. :)