Pumpkin Muffins

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (15 -16 ounce) can pumpkin puree
• 1/3 cup butter
• 1/2 cup evaporated milk or 1/2 cup half-and-half
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla
• 1/2 - 3/4 cup chopped pecans or 1/2-3/4 cup raisins
• cinnamon sugar (optional)

1. In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
2. Stir to blend.
3. In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugas and vanilla; mix until blended.
4. Stir pumpkin mixture into the dry ingredients until moistened.
5. Fold in pecan or raisins.
6. DO NOT OVERMIX.
7. Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the tins about 3/4 full with the pumpkin muffin batter.
8. Sprinkle with cinnamon-sugar if desired.
9. Bake 375.

flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, pumpkin puree, butter, milk, brown sugar, sugar, eggs, vanilla, pecans, cinnamon sugar

Taken from www.food.com/recipe/pumpkin-muffins-272460 (may not work)