October 20, 2009

Pumpkin Muffins

2 cups flour (white or whole wheat)
1/3 cup white sugar
1 TBS. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. salt
2 eggs
1 cup milk
1 cup canned pumpkin
2/3 cup brown sugar
¼ to ½ cup, butter, melted (use ¼ cup if eating right from oven; use ½ cup if eating hours later)
1 tsp. vanilla
2 cups chocolate chips or nut etc., optional

1.  Preheat oven to 400℉ and grease or line 24 muffin tins.

2.  In a large bowl whisk together the flour, white sugar, baking powder, cinnamon, nutmeg and salt.  

3.  In another bowl whisk together the eggs, milk, pumpkin, brown sugar and melted butter.  Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened.

4.  Add chocolate chips or nuts if using. Don't overmix. It shouldn't be smooth. Divide the batter among the muffin cups and bake for 15-18 minutes. 

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