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Spiced Pumpkin Muffins

September 9, 2011

These are so moist and yummy.  For some reason, two of the three times I made these the brown sugar was sticking together in little clumps and I just left them and got the most delicious little caramel-ly bits throughout the muffins.  So try not to mix the brown sugar in too well (or try to use clumpy brown sugar).

2 cups flour

2/3 cups firmly packed brown sugar

1/3 cup sugar

1 Tbsp baking powder

1 tsp salt

1 tsp cinnamon

¼ tsp baking soda

¼ tsp ginger

½ cup butter, melted

½ cup cooked pumpkin

1/3 cup buttermilk

2 eggs, slightly beaten

Heat oven to 400 degrees F.  In large bowl stir together all ingredients except butter, pumpkin, buttermilk and eggs.  In medium bowl stir together remaining ingredients.  Add to flour mixture; stir just until moistened.  Spoon batter into greased 12-cup muffin pan.  Bake for 15 to 20 min. or until lightly browned.  Let stand 5 min.  Remove from pan.

(Recipe from Land O Lakes Treasury of Country Recipes)


From → Muffins

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