Pumpkin Muffins

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2 cups all purpose flour

2 teaspoons baking powder

¾ teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

1 stick butter, softened

½ cup brown sugar

2 large eggs

¾ cup pumpkin puree

¼ cup milk

sunflower seeds (optional)

12 Muffin cup liners

 

 

Mix dry ingredients well and set aside

Preheat oven to 400 F.

Place liners in 12 muffin cup pan

Beat butter until creamy

Beat in sugar

Add eggs one at a time, beat well after each

Gently fold in pumpkin puree and milk

Add dry ingredients and gently mix well, but do not over mix

Divide batter between the 12 cups

Sprinkle tops with sunflower seeds

Bake about 25 minutes, or until muffins are puffed and a toothpick inserted into the center comes out clean.

Serve warm.

 

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