So I haven’t had a real win in the kitchen lately, and things have been busy with starting class, so instead of a new post today I’m doing a throwback to an old favorite! It’s September (despite my protests at the passage of time!), which means it is now acceptable to bring on the pumpkin! This recipe is spectacular. It’s like pumpkin pie in a mini-muffin. These are decadent and delicious and the perfect way to welcome fall! Still need a picture of these tasty treats, they go too quickly to get one!
Pumpkin Pie Spice Muffins (Originally posted March 27, 2012)
Makes about 24 muffins
Adapted from the Pioneer Woman
- 3 cups all-purpose flour
- 1 cup sugar
- 2 Tbsp baking powder
- 1 1/2 Tbsp cinnamon
- 3/4 tsp ground ginger
- 1 1/2 tsp nutmeg
- 1 1/2 tsp salt
- 12 Tbsp (1 1/2 sticks) butter, frozen and grated
- 1 large can (29oz or about 4 cups) pumpkin puree
- 1 (regular size, I think 14oz) can evaporated milk
- 3 eggs
- 1 1/2 Tbsp vanilla extract
Preheat oven to 400°F. Grease two muffin tins and set aside.
In a large bowl, sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in (or grate frozen) butter into dry ingredients until fully incorporated.
In a separate bowl, mix together pumpkin, evaporated milk, eggs, and vanilla. Pour pumpkin mixture into flour mixture and fold gently until just incorporated.
Scoop into muffin tins, filling almost to the top (they don’t rise very much). Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 15 minutes before removing from the pan.