* 1 cup All-purpose Flour
* 1/2 cup Sugar (or substitute honey)
* 2 teaspoons Baking Powder
* 1-1/2 teaspoon Cinnamon
* 1/4 teaspoon Ground Ginger
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Salt
* 4 Tablespoons Butter, cut into pieces
* 1 cup (heaping) Pumpkin Puree
* 1/2 cup Evaporated Milk
* 1 whole Egg
* 1-1/2 teaspoon Vanilla
* 1/2 cup Golden Raisins (optional!)
* 2 Tablespoons Sugar
* 1 teaspoon Cinnamon
* 1/4 teaspoon Nutmeg
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
The other day, I was hungry for pancakes and stumbled upon this recipe a friend sent me a while ago in my recipe box. It was very simple, very tasty, and healthy too! You should definitely try it out.* 2 Eggs
* 1 Tbs. Oil
In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy. Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired. Yield: 2 servings.
HOORAY for yummy, autumn recipes!