Friday, October 7, 2011

pumpkin muffins

You may remember this post a week or so ago when I mentioned my friend Becky's amazing pumpkin muffin recipe. I went to the grocery store shortly after that, but they didn't have any pumpkin in stock yet, so I had to wait. (insert sad face) However, a couple days ago I found some, and stocked up on canned pumpkin so I can make these whenever I please! Here's the recipe as promised...they're delicious. Hope you enjoy!
Pumpkin Muffins
1 1/2 cups flour
1/2 cup milk
1/2 cup sugar
1/2 cup canned pumpkin
2 tsp baking powder
1/4 cup butter, melted
1/2 tsp salt
1 egg
1/2 tsp cinnamon
1/2 cup raisins
1/2 tsp nutmeg
Preheat oven to 400. Grease bottom of 12 medium muffin cups (or use paper holders). Mix all ingredients until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Sprinkle 1/4 tsp sugar over batter in each cup, if you want. Bake 18-20 min.



yummy batter...

waiting to go in the oven

the final product...minus one because John couldn't wait for me to take the picture!
*I like to double the recipe because canned pumpkin doesn't last long after its opened, and I hate to waste.These freeze really well, so if you make a double batch, put some in the freezer to enjoy later on when you don't have the time to bake! When you take them out of the freezer, warm them in the microwave for about 45 seconds.*

**You can also use chocolate chips in place of raisins for an even sweeter variation on these yummy treats.**

Happy Muffin Making :)

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