Monday, September 24, 2012

Pumpkin Harvest Muffins

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 eggs
1/2 cup canola oil
1/2 cup milk
1/2 cup packed brown sugar
1 teaspoon vanilla
1 cup pumpkin puree

1. Preheat oven to 375ºF and grease and flour your pumpkin muffin pan or regular muffin pan. In a large bowl mix together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
2. In another large bowl whisk together eggs, canola oil, milk, brown sugar, and vanilla. Whisk in pumpkin puree until smooth. Add to dry ingredients and stir just until everything is moistened.
3. Divide batter among muffin cups, filling 3/4 full. Bake 20-23 minutes until golden brown and toothpick comes out clean.
4. If using a pumpkin pan, turn out muffins immediately onto a wire rack to prevent sticking. Let muffins cool a few minutes then serve & enjoy!

Makes 1 dozen.

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