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Ingredients
| light brown sugar (packed): 1/2 cup |
| salted butter: 6 Tbl (melted) |
| canned pumpkin: 1 cup |
| 2% milk: 1/2 cup |
| eggs: 2 (large) |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 2 Tbl |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| whole cloves: 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| seedless raisins (packed): 1/2 cup |
| dates - deglet noor (chopped): 1/2 cup |
| walnuts (chopped): 1/2 cup |
| light brown sugar (packed): 1 1/2 Tbl |
| ground cinnamon: 1/4 tsp |
The Best Pumpkin Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
18 serving(s)
Tags
- In a large bowl, beat together eggs, milk, brown sugar, butter and pumpkin.
- Mix in fruit and nuts.
- Mix dry ingredients together.
- Add pumpkin-fruit mixture to dry ingredients and mix, using as few strokes as possible, until just moistend and combined.
- Fill greased muffin tins 2/3 full.
- Combine brown sugar and cinnamon and sprinkle over tops of muffins.
- Bake at 400 for 20 minutes or until toothpick inserted in centre of muffin comes out clean.