How was your Thanksgiving?!
Before thoughts of pumpkins & cornucopias are replaced with sugar plum fairies, here is a recipe for some easy, moist & great tasting mini-pumpkin muffins ...
Ingredients
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
(lots of extra butter to place on top of your baked muffins!)
Directions
Preheat oven to 350 degrees F. Grease mini-muffin pan with butter or cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into your favorite large bowl.
Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Pour your batter into each cup of the muffin pan to about 3/4 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
Your house will smell great and these muffins will taste great!
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