I couldn't let fall pass me by without jumping on the pumpkin muffin bandwagon. I've seen so many blogs featuring pumpkin muffins and breads that it just put me in the mood to start experimenting with pumpkin recipes myself. Plus, I was heading out of town for the weekend to visit my husband who's working out of state. I felt like I couldn't go empty-handed. These muffins had just the right amount of sweetness for him and are perfect for breakfast or a snack.
Another thing that I liked about this recipe was the fact that it only used one cup of canned pumpkin. I saved the rest of the pumpkin and will be using that in another pumpkin recipe this week. I see some pumpkin cream sandwich cookies in my very near future. I can't wait! This recipe is from the Land O Lakes website.
Pumpkin Spice Muffins
2 c. all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup butter, melted2 eggs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in large bowl; set aside. Combine pumpkin, 1/2 cup melted butter and eggs in small bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined. Spoon batter evenly into prepared muffin pan cups; spread batter to level. (Muffin cups will be full.)
Bake for 22 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire cooling rack.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in small bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture.
They smelled like fall. Even my picky son ate one. I was so proud.
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