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Breads and Desserts, Breakfast, Cupcakes & Muffins, Cuppylicious!

Pumpkin Muffcakes

Pumpkin Muffcake

Pumpkin Muffcake

1 3/4 c flour
1 1/2 c pumpkin puree
1 cup sugar
2 eggs
1/4 c oil
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cinnamon
2 tsp baking powder
2 tsp ginger
1 tsp salt
1 tsp baking soda

Preheat oven to 350F.

Grease a muffin tin with soft or melted butter. Dust with sugar.

In a medium sized bowl, combine flour, spices, baking soda and baking powder, set aside.

Stir together sugar and oil until well blended. Add pumpkin puree and eggs. Mix until smooth. Add flour mixture and mix well, removing larger clumps, until mostly smooth.

Pour batter into greased muffin tin, and bake 30 minutes or until a toothpick inserted into the center of the closes muffin comes out clean.

I put some (soaked, drained) raisins in a handful of the muffins, and while it was good, it wasn’t as good as the muffin by itself. Slathered in butter was the way to go, but I still feel like it was missing something. Walnuts maybe?

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