There is something special about pumpkin. I don’t know what it is so I can’t tell you what. However, I can tell you that pumpkin pie is Justin’s favorite pie and that Christopher loves pumpkin cheesecake. Grumpy loves both and I love everything pumpkin! I have never forgotten the Pumpkin Cheesecake with Maple Praline topping that my former mother-in-law made one year for Thanksgiving. Actually, I am going to try to replicate that recipe this year!
I had a pumpkin muffin recipe I had marked in a Fall Baking magazine I bought last year (from Betty Crocker) so I went to this recipe to make this morning. I followed suit with Pam & Maria and used cinnamon chips (went with mini) and didn’t put chopped pecans that the recipe called for in. The muffins smelled heavenly and I was not disappointed in the least when I broke into the muffin. It was awesome! I’m definitely keeping this recipe around for my future use!
2 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1 cup sweettened dried cranberries
1/2 cup mini cinnamon chips
Decorator sugar crystals
Preheat oven to 400 degrees. Spray muffin tin with cooking spray or line with paper liners.
In large bowl mix dry ingredients (flour through salt). Toss in cranberries and cinnamon chips.
In another bowl mix pumpkin, oil and eggs. Mix dry ingredients into wet until just moistened. Divide batter into 12 muffin cups. Bake for 20-25 minutes (I had to go the full 25 minutes).