Ingredients
- 3 cups all purpose flour
- 3 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1-1/2 teaspoons ground ginger
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 12 tablespoons unsalted butter
- 3 cups light brown sugar
- 4 large eggs
- 2 cups fresh or canned pumpkin puree (unsweetened)
- 2 teaspoons vanilla extract
- 2/3 cups whole milk
Directions
Preheat oven to 350 degrees. Line and spray muffin tin with bakers release spray. Sift flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. In a large bowl, beat butter till creamy. Gradually add sugar, beating 4 minutes. Beat in eggs one at a time, then beat in the pumpkin puree. Stir the vanilla into the milk. Beat in the dry ingredients alternating with the milk mixture. Scoop the batter into the muffin tin with an ice cream scoop and sprinkle the tops generously with brown sugar bake 30 minutes or until toothpick inserted comes out clean.
Recipe by John Pacheco, pastry chef
Submitted by John Pacheco & Gabriel Brooke on 2/24/99.
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