Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- FOR THE MUFFINS:
- 1 cup Cake Flour
- 2 Tablespoons Cake Flour
- ½ cups Sugar
- 2 teaspoons Baking Powder
- 1-½ teaspoon Cinnamon
- ¼ teaspoons Ground Ginger
- ½ teaspoons Nutmeg
- ½ teaspoons Salt
- 4 Tablespoons Unsalted Butter, Diced
- 1-⅛ cup Canned Pumpkin
- ½ cups Evaporated Milk
- 1 whole Large Egg
- 1-½ teaspoon Vanilla
- FOR THE TOPPING:
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
Preparation Instructions
Preheat oven to 400 F. Line a 12-count muffin pan with paper liners.
Into a large bowl, sift flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt. Blend butter into the mixture until combined.
In a separate bowl, mix together pumpkin, evaporated milk, egg and vanilla. Pour pumpkin mixture into the flour mixture. Fold it in just until mixture is combined.
In a small bowl combine the sugar, cinnamon and nutmeg for the topping. Sprinkle mixture over the top of each one.
Bake for 20 minutes.
Adapted from The Pioneer Woman.
