As you might have figured out, we like to incorporate pumpkin into our recipes around here and don't wait into the holiday season to do so. Here is yet another pumpkin recipe that will send out a waft of good smells that will bring your family to the kitchen. Try making them clean up the baking mess in exchange for a fresh, hot muffin! Hey! It could happen!
Pumpkin Muffins
1/2 cup butter, softened (one stick)
1 cup brown sugar
1 large egg
1 cup canned pumpkin
1/4 cukp evaporated milk
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon powdered ginger
1/8 teaspoon ground cloves
2 teaspoons vanilla extract
2 teaspoon grated orange zest
1 2/3 cups flour
1/2 cup chopped walnuts
Topping
2 tablespoons all-purpose flour
3 tablespoons brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons softened butter
Preheat the oven to 350 degrees.
Cream the butter and brown sugar. Mix in the egg. Add the pumpkin and milk and mix thoroughly. Add the baking soda, salt, spices and zest. Gently incorporate the flour and don't overbeat. Fold in the walnuts. Pour into vegetable oil sprayed muffin tins.
Mix together the topping ingredients until they are crumbly. Sprinkle over each muffin and bake for approximately 15-20 minutes or until golden. Makes 12 muffins.
Ideas . . .
Mix a softened stick of butter with a touch of honey and grated orange zest to serve with the muffins.
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