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Today I am going to be making some Pumpkin Muffins, Banana Chocolate Chip Muffins and Blueberry Muffins. Gotta restock the freezer.

photo credit: MS-R / Michael Sen-Roy

Pumpkin Muffins

Ingredients:

• 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

Preparation:

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 tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.

Related posts:

1. Recipe Trader Sundays – Gingerbread Cake Roll
2. Monday Recipe Swap – Zucchini Bread
3. Monday Recipe Swap – Pumpkin Bread
4. Recipe Trader Sundays – Pour Over Pizza and Blueberry Coffee Cake
5. Recipe Trader Sunday – Peanut Butter Muffins

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