March 12, 2012

Everything but the kitchen sink PUMPKIN Muffins

1/4 cup butter
1 cup sugar (can be reduced)
1 egg
1 cup pumpkin puree (not pie filling)
1 1/2 tsp vanilla
2 cups flour (use a touch less if using whole wheat flour)
2 tsp cinammon
1/2 tsp nutmeg
1/4 tsp allspice
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt (can be reduced)
2/3 cup buttermilk
add as desired: raisins, craisins, dried cherries, chopped pecans, walnuts, almonds. sunflower/pumpkin seeds
* Preheat oven to 350
* Beat butter, sugar, egg, vanilla for one minute
* Combine dry ingredients (I mess a bit with the spices, I encourage you to add more or less depending on your palate. I easily doubled the amount of cinammon from the original.  It is my favorite!)
* Alternate folding wet, dry, and buttermilk together.
* Fold in all berries, nuts, and chocolate chips at the end as desired.
Bake for 15 minutes in a greased muffin tin. Texture is a bit spongy but is no fail every time!
Makes approximately 24 muffins.

Thanks to my friend Stephanie or this delicious recipe way back when!

1 comment:

  1. Sound delicious...and AMAZING work on the food photograpy! It can be such a b*tch I find!
    Can't wait to try this recipe!


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