Pumpkin Muffins

The newspaper clipping for this recipe is falling to pieces, so I thought I would include it.

Preheat oven to 400˚F
Spray 8 muffin cups with cooking spray

2 cups flour
1/2 tsp. salt
1 1/2 tsps. baking powder
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. allspice
4 Tbsp. sugar
1 Tbsp. grated orange zest
1/3 cup packed brown sugar
1 cup cooked (canned) pumpkin
1 large egg
1/2 cup milk
1 Tbsp. vanilla extract
4 Tbsp. butter, melted

Combine flour, baking powder, spices, white sugar and orange zest in a medium bowl. Mix in brown sugar with a fork.

In a small bowl combine pumpkin, egg, milk and vanilla. Pour pumpkin mixture and butter into dry ingredients. Gently combine until moistened, don’t over mix. Spoon into muffin pans.

Bake 20 – 25 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Remove from tins and cool on a rack.


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