Pumpkin Spice Muffins

There was one last lonely New York Cheese pumpkin beginning to rot in the vegetable shed, so of course I had to take it home. (Balanced on my head, because that turns out to be the best way to carry a pumpkin of such girth.) I admit, this isn’t the first variation on the familiar fall-spiced squash muffin on this site, but these turned out so wonderfully delicious and beautifully peaked that I can’t resist sharing them.

Pumpkin Spice Muffins
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
2 teaspoons ginger
4 eggs
3 cups pumpkin or squash puree
1/2 cup melted butter or oil
1 teaspoon vanilla
1/3 cup maple syrup

Preheat oven to 375F. Combine dry ingredients in a medium bowl. Beat eggs in a small bowl, then mix with the remaining wet ingredients and stir into the dry, just until combined. Spoon into greased muffin tins and bake for 22-25 minutes, or until a toothpick comes out clean. Let cool in tin at least 5 minutes before removing onto a rack.

This entry was posted in Breads and Baked Goods, Breakfast, Snacks and Sweets and tagged , , . Bookmark the permalink.

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