Fall and its abundance of warm spices is upon us. This is a perfect accompaniment to your morning wake up call or a snack to put in your little one's lunchbox.
Author: My Dragonfly Cafe
Recipe type: Breakfast
Cuisine: Bread
Serves: 18 muffins
Ingredients
2 c. all-purpose flour (2¼ c. if using White Lily Flour)
1 t. cinnamon
½ t. ginger
½ t. nutmeg
¼ t. cloves
1 t. baking powder
1 t. baking soda
½ c. butter
1 c. sugar ( I use Sugar in the Raw.)
2 large eggs
2 T. molasses
1 T. vanilla
1-15 oz. can of pumpkin puree
Instructions
Whisk dry ingredients together.
Cream together butter and sugar.
Beat in eggs until just combined.
Add vanilla, molasses and pumpkin until well blended.
Place about 1½ large scoops of batter in each lined muffin cup, about ⅔-3/4 full.
Bake at 350 degrees for about 16-18 minutes. They should be slightly firm on top, not sticky.
Allow them to cool slightly in the pan before removing them to cooling rack.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/pumpkin-spice-muffins/