It’s cold out and I’ve been in the baking mood. It started before Thanksgiving (as usual) and now I’m in the zone. Let’s just hope all this baking doesn’t put me in the gaining weight DANGA ZONE! The recipe is easy and it’s a great alternative to pumpkin pie while still getting your gourd fix.
1 1/2 c. flour
1 1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. sea salt
6 Tbsp. margarine or softened unsalted butter
1 1/2 c. brown sugar
1 c. pumpkin puree
1 tsp. vanilla extract
Preheat oven to 350°F. Grease a muffin tin with margarine (or use baking cups). In a medium sized bowl, sift flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt; set aside.
In large bowl, cream the margarine and brown sugar with a hand mixer. Beat in eggs one at a time, then the pumpkin and vanilla. Next, alternate between mixing in a third of the dry ingredients and a third of the milk until fully incorporated.
Pour into muffin tins, filling each about 3/4 full and bake for 18-20 minutes or when a toothpick inserted in the center comes out clean.
That’s it! This recipe makes about 15 muffins so you can secretly gorge yourself on 3 muffins and you still have a dozen. I won’t tell if you don’t but you might want to add some extra time at the gym and be on the lookout for the gluttony police. 😉