Saturday, November 12, 2011


Moist Pumpkin Spice Muffins
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
½ cups Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cups Golden Raisins or chocolate chips (optional!
Crumb Topping:
Combine with pastry blender
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup oats
1/2 tsp cinnamon
3 TB unsalted butter

Preheat oven to 375 degrees. Generously grease 12 muffin tins.
Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt.
In a large bowl, cream butter and sugar.  Add evaporated milk, egg, and vanilla. Pour flour mixture into wet ingredients.  Add raisins or chocolate chips. Fold gently until mixture is just combined. Pour into a greased muffin pan Sprinkle with topping.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. 

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