Well Halloween will soon be upon us so I thought I would take one more swat at something pumpkin. These are great muffins and the recipe within is a combination of many different recipes. Most of us have these items in our kitchens so these can be whipped up on a school morning or for Thanksgiving snacks after the Turkey Trot or power spinning class. Enjoy them and Happy Halloween.
What You Need:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 1 1/3 cups light brown sugar
- 2 large eggs
- 1 1/3 cups pumpkin purée
- 1 teaspoon vanilla extract
- Spices to taste, you choose: ground ginger (1/2 tsp), Vietnamese cinnamon (1/2 tsp), nutmeg (1/4 tsp). You could always use Pumpkin Pie Spice as well.
Additional goodies: you can add nuts or mini chocolate chips. It is not unheard of to add caramel chips as well. It depends what you are in the mood for.
What to do:
Preheat the oven to 350°F. Get the muffin tin ready with liners. (you can grease the cups should you choose.)
In a medium bowl, whisk together the flour, baking powder, your spices of choice, and salt. Set aside.
Now, in a bowl, using a mixer, cream the butter and sugar until light and fluffy, 2-3 minutes.
Add the eggs one at a time until combined. Mix in the pumpkin purée and vanilla extract.
Stir in the dry ingredients; blend but do not overmix.
Spoon the batter into the prepared muffin cups filling about ¾ of the way full.
Bake for 18 to 22 minutes, but watch them, my oven is fast, they are usually done in 13-16 minutes.
Let the muffins cool a few before transferring to a wire rack to finish cooling.
I like them warm, with a cup of coffee with fresh ground nutmeg on the foam…you decide.