Pumpkin Muffins

I  bought a new muffin pan at Walmart this weekend and decided to try it out.

I will have to admit that the new pan held all of the recipe as specified. My old (51 years) pans must hold a smaller amount per cup as I could never come out even with the new recipes. Serving sizes are larger than they used to be.

Regardless, this is a very good muffin. I would not use it for a meal, but for morning coffee with just your self or a group of friends they would  be perfect. They are not as sweet as the Nutmeg muffins from the same cookbook and I think we like these better. I would expect that they would keep for a day or so, but since they all got eaten I will never know. They were easy to make and the house smelt so good.  As with all muffins, do not over mix. Over mixing causes tunnels and toughens them.

Spiced Pumpkin Muffins

12 muffins

2 cups all purpose flour

⅔ cup firmly packed brown sugar

⅓ cup sugar

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon baking soda

1/4 teaspoon ginger

½ cup butter melted

½ cup cooked (canned) pumpkin

⅓ cup buttermilk

2 eggs slightly beaten

Heat oven to 400° (200°C). In large bowl stir together all ingredients except butter, pumpkin, buttermilk and eggs, In medium bowl stir together remaining ingredients. Add to flour mixture; stir just until moistened. Spoon batter into greased 12 cup muffin pan. Bake for 15 to 20 minutes or until lightly browned. Let stand 5 minutes; remove from pan.

Land O Lakes Treasury of Country Recipes  page 49