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Spiced Pumpkin Muffins

These muffins have a wonderful aroma -- halfway between pumpkin pie and gingerbread. Recipe doubles well, but if you do double it, reduce the total sugar by about 1/4 cup.

1/3 cup butter or margarine, softened
1 cup brown sugar
2 eggs
1 cup pumpkin puree (homemade or canned)
1/4 cup milk
2 cups flour
2 teaspoons baking powder

2 teaspoons cocoa
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup coarsely chopped walnuts

1. Preheat oven to 350 degrees F.

2. In a large bowl cream butter with brown sugar. Beat in eggs, then pumpkin puree and milk.

3. In a small bowl combine flour, baking powder, cocoa, spices, salt and baking soda. Add to the creamed mixture. Stir in walnuts.

4. Spoon into muffin tins that have been greased or lined with paper muffin cups. Bake for 20 to 25 minutes.

From website "Now...you're cooking!" http://www.donogh.com/cooking/