Sunday, October 28, 2012

Pumpkin Muffins

These muffins are divine!  I love how moist and hearty they are. They breach the level of heavenly when you smother them in raspberry jam!

Pumpkin Muffins

2 1/4 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 C. canned pumpkin
1 C. sugar
1/2 C. milk
2 eggs
1/4 C. oil

Combine pumpkin, sugar, milk, eggs, and oil.  Sift dry ingredients.  Stir them together until smooth.  Makes 12 large muffins.  Bake at 400* for 20 minutes.

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