These have always been a family favorite. Two are usually plenty for even the big eaters.
Spiced Pumpkin Muffins
(One Dozen)
2 Cups All-purpose flour (Sometimes I use Whole Wheat or half and half)
2/3 Cup Firmly packed brown sugar
1/3 Cup Sugar
1 Tablespoon Baking powder
1 Teaspoon Salt
1 Teaspoon Cinnamon
¼ Teaspoon Baking soda
¼ teaspoon ginger (or Pumpkin Pie Spice)
½ Cup Butter (real butter, melt in glass measuring cup in microwave)
2/3 Cup Cooked pumpkin
1/3 Cup of buttermilk
2 eggs, slightly beaten
I also add ½ - 3/4 cup of raisins or Craisins (Dried cranberries) and ½ cup of crushed Walnuts or pecans.
Heat Oven to 400F. In a large bowl stir together all ingredients except butter, pumpkin, butter milk and eggs. In medium bowl stir together remaining ingredients. Add to flour mixture, stir just until moistened. Spoon batter into greased 12 Cup muffin pan. Bake for 15-20 minutes, or until lightly browned. Let stand 5 Min, remove from pan.
