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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 8 |
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I have made these as mini muffins and topped with pumpkin seeds for a fun way to celebrate the fall season. I love the spicy flavors of the muffin. I found this in AllYou Magazine in Nov 2009. They are a good stand-by muffin recipe that are quite easy to make. I have added chopped dried cranberries to this too as an extra treat - it only takes about a 1/2 cup or so to give it a bit of a twist. Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 teaspoons cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon nutmeg |
1/4 teaspoon ground cloves |
4 tablespoons unsalted butter, at room temperature |
1/2 cup brown sugar |
1 large egg |
1 tablespoon canola oil |
1/2 cup milk (i use 1% low-fat milk) |
1/2 cup pumpkin puree (not pumpkin pie filling) |
1/4 cup pumpkin seeds |
Directions:
1. Preheat oven to 350°F Grease or line 24 mini muffin cups or 12 standard size muffin cups.
2. Sift together flour, baking powder, salt and spices.
3. In a large bowl, cream butter and brown sugar together until fluffy (using a mixer is easiest).
4. Beat in egg, oil, milk and pumpkin puree until well mixed.
5. Stir in dry ingredients just until combined - do not over-mix or your muffins will be dry.
6. Divide batter among the muffin cups and then sprinkle each muffin with a few pumpkin seeds.
7. Bake for 15-17 minutes till muffins pass the pick test. Let cool in pans 5 minutes before removing to rack to cool completely.
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