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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 8 |
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This recipe is from a Penzey's spices catalog. I had torn the recipe out so I don't know who the original submitter is. My family loves pumpkin pie so I was looking for a way to make it without actually making a pie! LOL I haven't made this yet. Ingredients:
1/2 cup butter, softened |
1 cup packed brown sugar |
1 egg |
1 cup plain pumpkin puree |
1/4 cup evaporated milk |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/4 teaspoons cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon powdered ginger |
1/8 teaspoon clove |
1 2/3 cups flour |
2 tablespoons flour |
2 1/2 tablespoons white sugar |
1 teaspoon cinnamon |
1 tablespoon butter |
Directions:
1. Preheat oven to 375.
2. Cream together butter and brown sugar.
3. Add the egg and blend.
4. In a seperate bowl, mix together the pumpkin and evaporated milk.
5. Mix into the creamed butter mixture.
6. Add the baking soda and spices and mix gently.
7. Add the 1 2/3 cup flour and stir taking care not to over sitr.
8. Spoon the batter into 12 regular sized greased muffin tin cups.
9. In a small bowl, mix together the 2 Tbsp flour, 2 1/2 Tbsp white sugar, 1 tsp cinnamon & 1 Tbsp butter with a fork until the topping is the size of small peas.
10. Sprinkle the topping over the muffins.
11. Bake at 375 for 18-22 minutes.
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