Monday, November 3, 2008

Pumpkin Muffins

1/2 cup butter (unsalted, softened)
3/4 cup brown sugar
1/2 cup milk
4 eggs
1 15 oz solid pumpkin
1 1/2 cups whole-wheat flour
1 cup yellow cornmeal (I usually substitute oatmeal)
2 tsps baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves

Heat oven to 350 degrees. If not using silicone pans, lightly coat two 6 cup muffin tins with cooking spray.

In a large bowl, with an electric mixer on medium high speead, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients and beat for 3 minutes or just until smooth.

Spoon batter into the muffin pans. Bake for 25-30 minutes or until a tooth pick inserted into the center of a muffin comes out clean. Remove from oven and cool on a wire rack.

**Optional but very tasty is to add a small bag of chocolate chips to the batter right before you spoon it into the muffin tins**

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