Pumpkin Muffins Recipe
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons powdered ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Þ teaspoon cloves
1/4 teaspoon dry mustard
3/4 cup (1 1/2 sticks) unsalted butter
1 cup sugar
3/4 cup pumpkin puree
1/2 cup chopped walnuts (optional)
Preheat the oven to 350° F. Prepare muffin tin with spray coating or line with muffin papers.
Combine the flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and dry mustard together and whisk well to distribute ingredients. Set aside.
In a separate bowl, beat the butter and sugar together until light and fluffy, beat in the eggs one at a time. Add in the pumpkin and stir well. Add the dry ingredients and mix well, scraping the bottom of the bowl well. Stir in the walnuts, if desired.
Scoop into the muffin tins and bake until the centers of the muffins are firm and spring back when touched, about 24 minutes for large muffins and 18 minutes for mini muffins.
Makes 12 muffins.
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