Pumpkin Muffins III

By SewingDragonfly

From southernfood.com

Ingredients

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 scant tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 can (15-16 oz) pumpkin puree
• 1/3 cup melted butter
• 1/2 cup evaporated milk or half & half
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, beaten
• 1 tsp vanilla
• 1/2 to 3/4 cup chopped pecans or raisins
• cinnamon sugar, optional

Details

Servings 12

Preparation

Step 1

Preheat oven to 375 degrees.

In a large bowl combine flour, baking powder, baking soda, cinnamon and salt. Stir to blend. In a separate bowl, combine pumpkin, melted butter, milk or half & half, the beaten eggs, sugars, and vanilla; mix until blended.

Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not over mix. Line muffin tin with paper liners or grease well and dust with flour.

Fill the cups about ¾ full with the batter, sprinkle with cinnamon sugar if desired. Bake for 20-25 minutes.

Serve warm or at room temperature.