Two words: "Pumpkin" and "Muffin." Taken separately, they're just two saccharine terms of endearment; put them together, and you've got a great way to get rid of a half-can of pumpkin (left over from, say, some homemade ice cream).
Pumpkin Muffins (from the excellent Wild About Muffins)
Preheat oven to 400 degrees and prepare muffin tins.
In large bowl add and combine:
- 1 egg
- 2/3 cup brown sugar
- 1/3 cup butter, melted
- 3/4 cup milk
- 3/4 cup canned pumpkin
- 1/2 cup raisins
In smaller bowl combine well:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger
Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared muffin tins. Bake at 400 degrees for 20 to 25 minutes. Remove from muffin tins and cool on rack. Makes 12 medium-sized muffins.
I love pumpkin anything (as you've probably figured out by now), but pumpkin muffins are in the top echelon of my pumpkin cravings. I'm definitely saving this recipe-- thanks for sharing it!
Posted by: yoko | 2006.11.13 at 09:53 AM