Pumpkin Muffins

Ingredients

• 2 cups All-Purpose Flour

• 2 teaspoons Baking Powder

• 1/2 teaspoon Baking Soda

• 1 scant teaspoon Ground Cinnamon

• 1/2 teaspoon Ground Ginger

• 1/2 teaspoon Ground Nutmeg

• 1/2 teaspoon Salt

• 1 15-16oz. can Pumpkin Purée (NOT pumpkin pie filling)

• 1/3 cup melted Butter

• 1/2 cup Evaporated Milk or Half and Half

• 1/2 cup Brown Sugar, packed

• 1/4 cup Granulated Sugar

• 2 Large Eggs, beaten

• 1 teaspoon Vanilla

• 1/2 - 3/4 cup chopped Pecans or or Raisins/Craisins

• Cinnamon Sugar, optional, to taste

Directions

1. Preheat oven to 375º.

2. In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir to combine.

3. In a separate bowl, combine pumpkin purée, melted butter, milk or half & half, beaten eggs, sugars, and vanilla. Mix until blended together.

4. Stir pumpkin mixture into the dry ingredients until moistened. Be careful not to over mix. Fold in pecans or raisins/craisins.

5. Line a 12-cup muffin tin with paper lines or grease well and dust with flour. Fill cups about 3/4 full with batter. Sprinkle with cinnamon sugar, if desired.

6. Bake 20-25 minutes or until a toothpick inserted comes out clean.

7. Allow to cool slightly and enjoy.

8. Store in a sealed container for 3-4 days.