Thursday, September 29, 2005

Yummy Fall Pumpkin Muffins

(This makes 12 pumpkin miffins. They're good with butter or cream cheese.)

You will need:


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/3 cup finely chopped crystallized ginger
  • 1/2 cup chopped pecans

Prep:

Into a large bowl, sift flour, baking powder, baking soda, cinnamon, and salt & fork the mixture. Fork it HARD. (OK, you just have to toss it lightly with a fork.)

In separate bowl, combine pumpkin, eggs, brown sugar, and vanilla; stir well.

Make a well in center of dry ingredients; pour in pumpkin mixture.

Add ginger and pecans and stir just until ingredients are moistened. (The batter woill be sort fo lumpy and sticky.)

Do not overmix! Seriously! Leave the lumps alone!

Line 12-cup muffin tin with paper liners or grease well and dust with flour.

Fill the about 2/3-full with the batter and bake at 400° for 20 minutes.

1 comment:

It's Me, Maven... said...

Delicious! Pal Jabippy-Lou bestowed upon this Maven three nice butternut squashes, with the proviso that I do something with them, and OF COURSE, share the fruits of the labor with her. I plan on posting a plethora of butternut squash things this weekend, and maybe more food porn.

I love pumpkin!!!

PS: Did you know that what is in most cans labelled as pumpkin is in fact Blue Hubbard Squash? Just a little trivial-turdling I figured I'd excrete and share. Enjoy:)