©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Pumpkin Spice Muffins

I know that the themometer says we are still in the high 80's, but my brain says it is fall. I just whipped up some Pumpkin Spice Muffins for breakfast and they smell incredibly yummy!

2 cups all-purpose flour
1/3 cup sugar
2/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
1/8 teaspoon ground clove
1/4 ginger
1/4 teaspoon baking soda
1/2 cup canned pumpkin
1/2 cup melted unsalted butter
1/3 cup buttermilk
2 eggs, lightly beaten

Preheat oven to 400 degrees and spray a 12 cup muffin pan with cooking spray or you can use paper liners. I prefer the spray.

In a large bowl sift all of the dry ingredients and set aside.

In another large bowl, mix together the wet ingredients; sugars, pumpkin, melted butter, buttermilk and the eggs.

Add the dry ingredients and mix until combined, but do not over mix.

Spoon batter into muffin pan; an ice cream scoop works the best.

Bake for 20 minutes or until a toothpick inserted comes out clean.

Turn the muffin out onto a cooling rack and let cool for a few minutes. Enjoy them plain, with butter or even a little sweetened cream cheese.

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