Yield:12 to 16 servings
Nutritional Guidelines (per serving)199 Calories - 8g Fat - 28g Carbs - 4g Protein (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
2 cups all-purpose flour (9 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk (or half-and-half)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
2 large eggs (beaten)
1 teaspoon vanilla
1/2 to 3/4 cup pecans, optional
1/2 to 3/4 cup raisins, optional
Steps to Make It
Heat the oven to 375 F (190 C/Gas 5). Line muffin cups with paper liners. (The recipe makes 12 to 16 muffins, depending on the size of the muffin cups.)
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend thoroughly.
In a separate bowl, combine the pumpkin, melted butter, milk or half-and-half, the beaten eggs, brown and granulated sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients and stir just until moistened. Fold in pecans or raisins, but don't over-mix.
Line a muffin tin with paper liners or grease well and dust with flour. Or use a baking spray with flour.
Serve warm or at room temperature.
A tasty Autumn feast! Treat yourself!