Hey friends, Jo from Holding onto the Little Things is here today sharing a delicious pumpkin recipe. I know it isn't fall anymore, but this recipe is too good to keep to myself! Enjoy and make sure to pop on over to visit her blog and say hey!
The following makes a little more than 2 dozen..
1 cup of softened butter (2 sticks)
2 2/3 cups of packed brown sugar
2 cups of pumpkin (a little extra is better)
1/2 cup of evaporated milk
3 tsp. of baking soda
1 tsp. of salt
4 tsp. of cinnamon (a little extra is better)
1 tsp. of powdered ginger
1/2 tsp. of ground cloves
3 1/3 cup of flour
10 TB. of flour
12 1/2 TB sugar
10 tsp. cinnamon
1/2 cup of butter
You can adjust the spices to your liking. I use extra cinnamon, because it is my favorite. Adding a few drops of vanilla is also yummy as well!
You will need to preheat the oven to 375 degrees. You cream the butter and brown sugar.. add egg.. add pumpkin and evaporated milk.. add baking soda and spices.. then slowly add the flour.. Mix after each addition. Do not over stir.
Pour into regular sized greased muffin pan. Fill the cups leaving a little less than 1 cm empty. Cover with as much topping as you like. I add at least a tablespoon to the top of each muffin before throwing in the oven. Cook a dozen at 20 minutes. Makes 28; 30 if you don't eat the batter.. wink wink.