Last week, when we were out of bread and cereal and anything else for breakfast, I whipped up a batch of these muffins. I mixed them up after dinner and we warmed them in the microwave the next morning. Even my pickiest child loved them. Of course, I didn’t tell him they were pumpkin or he would have refused to even try them. He didn’t find out they had pumpkin in them until he was on his third muffin. I love pullin’ one over on my kids!
The recipe is adapted from Country Living Country Mornings cookbook.
Mix 1 1/2 cups flour, 6 TBS sugar, 1 TBS baking powder, 1/2 tsp salt, 1/2 tsp. cinnamon, 1/2 tsp nutmeg together in a bowl.
In a separate bowl, melt 1/2 stick of butter in the microwave. Stir in 1 cup pumpkin puree, 1/2 cup milk, 1 egg.
Stir the wet ingredients into the dry until just moistened. You can also add raisins, but my kids would revolt, so ours are plain. Divide the batter into greased muffin pans and bake at 400 degrees for 15-20 minutes. Slather with butter and wash down with hot coffee, tea or milk. Savor fall!
Pumpkin Muffins
1 1/2 cups flour
6 Tbs. sugar
1 Tbs. baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins (or golden raisins) optional
1/2 stick butter
1 cup pumpkin puree
1/2 cup milk
1 egg
Mix the dry ingredients in a large bowl. Melt the butter and mix with the remaining ingredients just until blended. Bake at 400 degrees for 15-20 minutes. Makes 1 dozen.
