Monday, October 8, 2012

Pumpkin Spice Muffins

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We are finally in the low 90's an have had the central air conditioning off for 3 whole days! Finally time to decorate for Fall and bake up some Pumpkin Spice Muffins!

Makes 24 regular muffins or 12 jumbo muffins.

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.

Muffins also taste great with a topping of cream cheese frosting.

Sugar and spice and everything nice!
Baked Sugar Spiced Topping gives muffin-tops a crispy crunch!

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


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