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Pumpkin Pie Muffins Recipe
Submitted by: Amanda Formaro
[Amanda is the owner of FamilyCorner.com Magazine.]
Ingredients:
- 2 cups flour
- 3/4 cups packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon nutmeg
- 3/4 cup canned pumpkin
- 1/2 cup butter, melted and cooled
- 1/4 cup buttermilk
- 2 eggs, lightly beaten
- 3 tablespoons molasses
- 1 teaspoon vanilla
- 3/4 cup coarsely chopped pecans or walnuts
- 3/4 cup chopped dates (optional)
Directions:
Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl,
stir together 9 ingredients. In another bowl, stir together pumpkin,
butter, buttermilk, eggs, molasses and vanilla until blended. Make a
well in center of dry ingredients; add pumpkin mixture and stir just to
combine. Stir in pecans and dates.
Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a
cake tester inserted in center of one muffin comes out clean. Remove to
wire rack. Cool 5 minutes before removing muffins from cups; finish
cooling on rack.
Bio:
Amanda Formaro is the entrepreneurial mother of four children. She and
her husband live in southeastern Wisconsin. She is also the owner of
FamilyCorner.com Magazine at http://familycorner.com from which she
operates several free newsletters, including her favorite, In The
Kitchen. To subscribe send any email message to
kitchen-on@mail-list.com
Recommended Books:
Autumn
by: Joanne Weir
Recipes Inspired by Nature's Bounty
© Amanda Formaro & KinderArt®
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