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Perfect Pumpkin Muffins
Perfect for fall and winter gatherings!
Ingredients
2 cups all-purpose flour
3/4 cup firmly packed brown sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup canned pumpkin
2 teaspoon vanilla extract
1/4 cup milk
2 large eggs
1/3 cup melted and cooled unsalted butter
Directions
Preheat oven to 400 degrees F and grease muffin pan.
In a large bowl, stir together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, cloves, nutmeg and ginger. In a second bowl, stir together the pumpkin, eggs, butter, vanilla and milk until well blended.
Make a well in the center of the dry ingredients and add the liquid ingredients until they are combined. Spoon the batter into the muffin pan and bake for 15 to 18 minutes, or until a toothpick comes out clean.
Remove the muffin pan and cool muffins in pan on a wire rack for four minutes. Remove the muffins from the pan and continue cooling them on the rack.
Suggestions
Serve muffins warm or allow to cool completely and store in an airtight container at room temperature. For extra pizzazz, stir in a cup of chopped walnuts into the batter.