I made these for a recent camping trip Charlie and I took together. However, by the time we got to the campsite there were only a few left! :) Stay tuned for more pumpkin recipes. I've got a couple more muffin recipes with pumpkin too. We'll figure out our favorite!
Pumpkin Muffins
Source: Pioneer Woman
1 C All-purpose Flour
½ C Sugar
2 tsp Baking Powder
1-½ tsp Cinnamon
¼ tsp Ground Ginger
½ tsp Nutmeg
½ tsp Salt
4 T Butter - Cut Into Pieces
1 C (heaping) Pumpkin Puree
½ C Evaporated Milk
1 Egg
1-½ tsp Vanilla
½ C Golden Raisins (optional)
½ C Sugar
2 tsp Baking Powder
1-½ tsp Cinnamon
¼ tsp Ground Ginger
½ tsp Nutmeg
½ tsp Salt
4 T Butter - Cut Into Pieces
1 C (heaping) Pumpkin Puree
½ C Evaporated Milk
1 Egg
1-½ tsp Vanilla
½ C Golden Raisins (optional)
Topping
2 T Sugar
1 tsp Cinnamon
¼ tsp Nutmeg
1 tsp Cinnamon
¼ tsp Nutmeg
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
