2 1/4 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg, or ground nutmeg
1/2 cup butter, softened
1 1/3 scant cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked or canned pumpkin
3/4 cup milk
3/4 cup chopped walnuts or pecans
SUGAR SPICED TOPPING: Mix together ~ 1/4 cup cane sugar, 3/4 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg or ground nutmeg.
- Preheat oven to 375F. Adjust oven rack to the center of oven.
- In a large bowl: Whisk together ~ flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
- In a large bowl: Cream butter and sugar until light and fluffy; beat in eggs.
- Blend in mashed pumpkin.
- Stir in the sifted dry ingredients, a little at a time, alternately with the milk, blending until batter is smooth after each addition.
- Toss a tablespoon of flour with the chopped nuts; fold into batter.
- Spoon or scoop batter into well-greased and floured or paper-lined muffin pan cups.
- Fill each cup about 2/3 full.
- Sprinkle each muffin with sugar spiced topping.
- Bake at 375° for 18-20 minutes for regular muffins, 25 minutes for jumbo muffins, or until a wooden toothpick comes out clean.
- Cool muffins in pan on wire rack for 3 minutes before removing, if not using waxed paper cups. Gently run a knife around muffins to loosen.
Sugar and spice and everything nice!
While others have had their first frost of the season, and in some higher altitudes ~ snow, I'm busy planting our fall/winter garden . . . Looking forward to fresh lettuce and spinach salads, tender yellow and green beans, ripening citrus, and evenings walks with Will . . . Over at Julie's
What are you anticipating, with the changing of seasons?
Recipe adapted from Southern Living