Well, its October and so I wanted to make something……PUMPKIN!!! I couldnt decide and so I kept looking up recipes. My recipe is inspired by Brown Eyed Baker , but I changed quite a few things. These came out WONDERFUL and they are suuper cuutee!!! It is also easier than it looks and it makes your whole house smell soo good. They are also not too small but not too big, and they are perfect as a snack or dessert. This recipe reminds you of the beauty Autumn brings and you will love it. It makes me want to sit next to a warm fireplace, while eating these muffins, and reading a book.
Yield-12 standard-sized muffins
3 cups of all-purpose flour
6 tablespoons of butter
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 1/4-1/2 teaspoons of cinnamon
1 1/4-1/2 teaspoons of pumpkin pie spice
3/4 teaspoon of ground nutmeg
1/4 teaspoon of ground ginger
1 1/4 cup of pumpkin puree
1/3 cup of milk (I used 1% milk)
3/4 cup of light brown sugar
1/4 cup of dark brown sugar
2 large eggs
1 teaspoon of vanilla extract
3 1/2 tablespoons of melted butter
3/4 cup of white sugar
3 teaspoons of cinnamon
|5. Pre-heat the oven to 350 degrees.
6. Butter and flour the muffin tins.
7. Divide the batter evenly (1/3 of a cup) into the muffin cups.
8. Bake the muffins for 24 minutes (or untill you can insert a toothpick in them and it comes out clean).
|9. Once the muffins have finished baking, place them onto a cooling rack.
10. Let the muffins cool for 5-10 minutes.
|While the muffins are cooling, make the Cinnamon- Sugar mixture:
11. In a deep bowl, mix together the cinnamon and sugar.