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Pumpkin- Gingerbread Muffins
Pumpkin- Gingerbread Muffins
Yield: 12 muffins
Prep Time: 15 min
Cook Time: 20 min
Ingredients:
3/4 cup firmly packed brown sugar
1/2 cup salted butter, softened
1/4 cup molasses
1 large egg, beaten
1 cup canned unsweetened pumpkin puree
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt1/2 cup dried cranberries or raisins, optional
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, combine sugar, butter and molasses; beat well with an electric mixer. Add egg and pumpkin, beating until smooth.
3. In a separate bowl, whisk together flour, baking soda and salt. Add to pumpkin mixture, stirring just until moistened (the batter will be thick and lumpy).
4. Fill lightly greased muffin cups half full. Bake 20 minutes, or until toothpick inserted in center comes out clean.
Source: RecipeGirl.com
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
Diana — October 1, 2011 @ 9:37 AM
I just found your website and tried this recipe. Loved them! Thanks for the great recipe!
Diana — October 1, 2011 @ 2:46 PM
I just realized I misread the recipe and used 1/2 cup of butter instead of 2 cups. They turned out great and I definitely would use 1/2 cup of butter again.
Debbie — September 27, 2012 @ 8:44 PM
Hi Lori,
I thought they turned out very moist, but why no spices? I thought they needed something to kick it up a little. I added walnuts and raisins also. Thank you for sharing
Lori Lange replied: — September 28th, 2012 @ 11:13 AM
sure- add some spices!