Saturday, 12 October 2013

Pumpkin Spice Muffins

This recipe is perfect to use up the extra pumpkin you have left over. It seems after making pumpkin pies there is always a cup or so so this recipe is perfect!

Ingredients
2 cups all-purpose flour
2/3 cup packed brown sugar
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 teaspoon pumpkin spice
1/2 cup butter, melted
1/2 cup pumpkin (pure)
2 large eggs, lightly beaten
1/3 cup buttermilk

Topping:
1/2 cup chopped pecans or walnuts
1/3 cup brown sugar packed
1/4 cup all-purpose flour
1 teaspoon pumpkin spice
2 tablespoons melted butter

Directions

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and pumpkin spice in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling 3/4 full. Combine topping ingredients sprinkle evenly over each muffin.

BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.

Link to Recipe:Pumpkin Spice Muffins

Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and pumpkin spice in large bowl

Combine well

In another bowl combine butter, pumpkin, eggs and buttermilk

Mix well

Add pumpkin mixture to flour mixture

Stir just until moistened.

Scoop into prepared muffin cups, filling 3/4 full.

Combine topping ingredients

Mix well
Sprinkle evenly over each muffin.
Remove from oven and cool

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