Saturday, November 30, 2013

Pumpkin Muffins

Pumpkin Muffins

1 ½ cups flour
½ cup sugar
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ cup milk
½ cup canned pumpkin
¼ cup butter, melted
1 egg
½ cup raisins (if desired)
½ cup chopped walnuts  (if desired)

Recipe X 4 to serve more!

6 cups flour
2 cup sugar
2 Tblsp. + 2 tsp. baking powder
2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
2 cups milk
2 cups canned pumpkin
1 cup butter, melted
4 eggs
2 cups raisins (if desired)
2 cups chopped walnuts  (if desired)

Heat oven to 400 degrees.  Grease bottoms of 12 medium muffin cups.  Mix all ingredients just until flour is moistened.  Batter should be lumpy.

Fill muffin cups 2/3 full. Sprinkle ¼ tsp. sugar on top of batter in each cup.  Bake 18 to 20 minutes.  Immediately remove from pan.

Note: I usually multiply this recipe so I can use up the whole can of pumpkin. If necessary, I then freeze the leftover muffins to eat at a later date. Or, you can just share them with your family and friends. In my family I am the only one who likes them with the raisins and walnuts, so I usually make up the batter and pour a few into the muffin cups before adding them to the rest of the batter for myself!

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