Fall Pumpkin Muffins
Every year, as the weather gets cooler and crisper and the leaves start turning brilliant colors of red, orange and yellow, my girls ask me to make two traditional fall recipes. The first is Pumpkin Muffins. I’ve been making these since they were toddlers–at 14 years old it’s still one of their favorites. I hope your family enjoys these as much as mine do. Bon apetito!
PUMPKIN MUFFINS (from Feed Me, I’m Yours by Vicki Lansky)
1-1/2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 cup sugar
1 egg, slightly beaten
1/2 cup milk
1/2 cup solid pack pumpkin, canned
1/4 cup butter, melted
1/2 cup raisins (optional)
Sift together the first five ingredients into mixing bowl. Stir in sugar and raisins (if including). Combine egg, milk, pumpkin, and melted butter. Add wet ingredients to sifted mixture, mixing only until combined. Fill greased muffin pans 2/3-full. Bake in 400 degree over for 20-25 minutes. Makes a dozen muffins.
NOTE: See my “Bellisima Cucina” page for ingredient substitution suggestions and dietary considerations.
