Fall always makes me want to fill my home with pumpkins and all of the warm scents of cinnamon, nutmeg, and cloves. Here’s a delicious recipe that brings that all home!
Pumpkin Muffins
1 cup of butter
2 ½ cups of sugar
3 eggs
3 cups of flour
1 tablespoon baking powder
1 ½ teaspoons of baking soda
2 teaspoons of cinnamon
½ teaspoon of ground cloves
1 ½ teaspoons of freshly ground nutmeg
1 16 ounce can of pumpkin (not pumpkin pie filling)
2 teaspoons of vanilla
1 cup of chopped pecans
Preheat the oven to 350 degrees and line a muffin tin with paper liners.
Cream the butter and sugar together. Add the eggs, one at a time, and mix until blended.
Sift all of the dry ingredients together. Slowly add dry ingredients to the butter, sugar, and eggs.
Add the vanilla and pumpkin. Mix until blended.
Stir in the pecans.
Fill each muffin cup about ¾ of the way to the top.
Bake until nicely browned, about 25-35 minutes.
These muffins freeze very well and are a great thing to keep around during the holidays for surprise guests. My husband likes to warm them in the microwave and add a pat of butter.
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