Pumpkin Muffins
 

October 2008

2 Cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional

Directions for Pumpkin Muffins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. 
 Stir to blend.  In separate bowl, combine pumpkin, melted butter, milk or
half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. 
Stir pumpkin mixture into the dry ingredients until moistened. 
Fold in pecans or raisins.  Do not overmix.  Line 12-cup muffin ten with
paper liners or grease well and dust with flour.  Fill about 3/4-full with the
pumpkin muffins batter, sprinkle with cinnamon-sugar, if desired, and bake
at 375 degrees for 20 to 25 minutes.  Serve warm or at room temperature. 
Makes 12 to 16 pumpkin muffins.