Do you love pumpkins? I love pumpkins. I love the way pumpkins look, the way cooked pumpkin smells, the way just looking at them makes you glad to be alive. Because I love pumpkins so much I cook with them all through the Fall. Pumpkin pies. Pumpkin smoothies. Pumpkin pancakes. Pumpkin bars. Pumpkin anything.
Pumpkin Muffins. Oh, yeah…make that Pumpkin Pie Muffins. Mmmm, they are so good! Moist, bursting with spices, not too sweet. Deliciously goodness with the nutritious boost of pumpkin. What could be better?
Everyone in my family loves these–even the pickier ones. I think your family just might love them also.
So with no further ado:
Preheat oven to 400 degrees
In a large bowl, mix together
2 cups All-purpose flour
1 cup Sugar
4 teaspoons Baking Powder
3 teaspoons Cinnamon
1/2 teaspoon Ground Ginger
1 teaspoon Nutmeg
1/2 teaspoon Salt
Stir well and add in, using a pastry blender or a large fork:
8 Tablespoons Butter, cut into pieces
2 heaping cups Pumpkin Puree (I use 2 1/2 cups)
1 cup Evaporated Milk (regular milk will do in a pinch)
2 Eggs, beaten
3 teaspoons Vanilla
Mix well but leave slightly lumpy.
Add mixture to 24 well greased muffin cups.
4 Tablespoons Sugar
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
Sprinkle a bit over each muffin. Place into preheated oven and cook for 15 to 20 minutes. Yes, these will appear somewhat underdone and you might have to adjust for your family’s preference but my family prefers them still slightly moist. They really do remind us of Pumpkin Pie.
These can be topped with a Cream Cheese Frosting if you desire but we never bother. They’re too good just as they are.