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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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These are moist and delicious! The original recipe is from the Company's Coming Gifts From the Kitchen. It is one of our favorites. It freezes incredibly well. I simply put them in freezer bags, suck the air out. To defrost, you can either set them on the counter or microwave for a few minutes. I did it one minute at a time, turning the bag over between minutes to find the right time for my microwave. A note about the canned pumpkin... while the original recipe calls for unspiced pumpkin, I have used the ED Smith Pumpkin Pie filling and prefer it. I don't change the recipe in any other way, although I often double it! :) Ingredients:
2 cups flour |
1/2 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1 large egg, fork beaten |
1/3 cup vegetable oil |
1 cup canned pumpkin puree |
2/3 cup milk |
1 tablespoon hard butter |
1/4 cup brown sugar, packed |
1/2 teaspoon ground cinnamon |
1/4 cup walnuts or 1/4 cup pecans, finely chopped |
Directions:
1. Combine the first eight ingrdients in a large bowl. Make a well in the dry ingredients.
2. In a seperate bowl, beat egg, oil, pumpkin and milk. Add to the dry ingredients.
3. Stir just until moistened.
4. Fill 12 greased muffin cups aprx. 3/4 full.
5. Topping:.
6. Melt the butter in a small saucepan.
7. Stir in remaining ingredients.
8. Divide over muffins.
9. Bake at 400 degrees for about 18 minutes, or until a wooden pick comes out clean.
10. Let stand for 5 minutes, then cool on wire rack.
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