Recipe by Ocean~Ivy
I love to bake sweet and spicy treats in the fall. If you like to bake up tricks and treats for your lil goblins, try this one! 8)
Top Review by Grammy Bunny
My first post as a new Zaar member! Our wonderful Fall weather seemed to beg for something pumpkin-y and this recipe caught my eye. Very good choice. I did find that 1 tsp. of salt was quite a lot, so next time, I'll use half that amount. Also, since I can't seem to leave well enough alone...I added a bit ( maybe 1/8 tsp.) of ground cloves, and 1/2 cup of raisins to the batter. They smelled deliciously spicy, and ready, before the 20 minute baking time was up, so I'd suggest keeping an eye (and nose) on them. I always fill muffin tins nearly-to-the-brim with batter, and I was rewarded with 10 very generous muffins. My friends will love getting some of these...to enjoy with their coffee or tea! Of course, I'm saving a few for myself!... Grammy Bunny
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 2⁄3 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 ginger
- 1⁄4 teaspoon baking soda
- 1⁄2 cup canned pumpkin
- 1⁄2 cup melted butter
- 1⁄3 cup buttermilk
- 2 eggs, lightly beaten
Directions See How It's Made
- Heat the oven to 400°F.
- Grease 12 muffin tins or lined cups.
- In a large bowl: Combine all ingredients except for pumpkin, butter, buttermilk, and eggs.
- In seperate bowl, combine the rest of ingredients.
- Mix into the flour mxture until moistened.
- Spoon the batter into the cups.
- Bake about 20 minutes or until a toothpick comes out clean.
- Let cool before removing from the tins.