Spiced Pumpkin Muffins
makes 12 standard and 24 mini muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 Tablespoons (2 oz) unsalted butter at room temperature
1/2 cup plus 2 Tablespoons of light brown sugar
1/2 cup granulated sugar
1 cup (8 oz) fresh or canned pumpkin puree
1/2 cup freshly squeezed orange juice
Preheat the oven to 350ºF. Butter a 12-cup muffin or 24-cup mini muffin tin.
In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Set aside.
In a large bowl, using an electric mixer (I use my standing mixer with the paddle attachment) set on medium speed, beat the butter and sugars until creamy. Reduce the speed to low and add the pumpkin, orange juice and eggs. Beat until well blended. Add the flour mixture and beat on low speed just until well blended. Do not overmix. Divide the mixture evenly among the prepared muffin cups.
Bake for 20-25 minutes for standard and 18-22 for mini. Transfer to a cooling rack and let cool in the pan for 15 minutes, then turn out onto a rack. Serve warm. Enjoy!
Printed from thegalleygourmet.net
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