Saturday, January 15, 2011

Pumpkin Muffins

These are deeeeelicious pumpkin muffins.  Take advantage of the post-holiday pumpkin clearance at your local grocer.  I like to stock up on canned pumpkin and use it in baking all year long.  This recipe is a staple at our house, part of a quick breakfast!

  • 1 cup butter
  • 1½ cup brown sugar
  • 15 ounces pumpkin
  • 3 eggs, extra large
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 2 cups self rising flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • ¾ cup buttermilk
Preheat oven 375.

Cream butter and sugar.  Add eggs one a a time, beat well after each addition, add pumpkin and vanilla. Combine dry ingredients, add alternately with buttermilk, to butter mixture.  Combine until just mixed.

Fill greased muffin tins, bake 18-20 minutes.

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