I'm not sure if you've caught on yet...but I LOVE Fall! I am ready for it! The Fam (this is a direct reference to What About Bob? "The Fam's" favorite movie) came for a weekend visit and my home was turned into an Autumn meadow.... (couldn't think of an autumn equivalent to "winter wonderland")
To continue the festive mood...
I've also got another pumpkin recipe to share. This is turning into a great day, good weather, cute shoes, good hair, yummy pumpkin muffin recipe! Not bad.
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 scant teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 can (15 to 16 ounces) pumpkin puree
- 1/3 cup melted butter
- 1/2 cup milk
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- 1/2 cup raisins
- cinnamon-sugar topping
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. In separate bowl, combine pumpkin, melted butter, milk, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Pour mixture into cupcake pans (grease or line with muffin liners) Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar, and bake at 375° for 20-23 minutes.
Serve warm. Makes 20-24 pumpkin muffins.
You should definitely try this.