Recipe by Alison of the North Country
An excellent fall muffin with great color and a dense but not sticky texture and lots of pumpkin flavor. A sprinkling of brown sugar just before going in the oven adds a little syrup to the top. This is my modification of an Epicurious recipe - the original featured nuts and used half the pumpkin and is yummy but my slightly-better-half wanted it sans nuts and with more pumpkin flavor.
- 1⁄2 cup butter, melted
- 1 1⁄2 cups canned pumpkin
- 1⁄4 cup milk
- 2 large eggs
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 tablespoons brown sugar
Directions See How It's Made
- Preheat oven to 400F, prepare muffin pan with papers or by greasing the cups.
- Whisk together melted butter, pumpkin, milk, eggs, and brown sugar. In another bowl mix flour, baking powder and soda, spices and salt; pour pumpkin mixture into this dry mix and stir until just combined (lumps are good, over-stirring will ruin the leavening). Divide evenly among muffin cups, filling each to within a quarter inch of the top. Sprinkle brown sugar on top of each muffin, to taste.
- Bake for approximately 20 minutes, test for doneness by checking to see if the top springs back when lightly pressed down.
- Cool for 10 minutes, turn out on rack for remainder of cooling. Excellent served warm.