Categories: Filling/Frosting, Muffins
Ingredients
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. grated nutmeg
- 1/4 tsp. salt
- 2 large eggs
- 1/4 c. packed light brown sugar
- 1/2 c. whole milk
- 1 c. pumpkin puree (canned solid pumpkin)
- 4 Tbsp. unsalted butter, melted
- 1/2 tsp. vanilla extract
- Pure Vermont Maple Cream or Maple Butter
Directions
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In a medium mixing bowl or sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
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In a large bowl whisk together the eggs, sugar, milk, pumpkin puree, melted butter and vanilla.
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Add the dry ingredients to the wet and mix just until incorporated. Be careful not to over mix the batter.
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Divide the batter evenly into 12-muffin pan and bake at 375 degrees F until golden brown (approx. 20-25 minutes).
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Remove from the oven and let cool in muffin pan for 10 minutes then transfer to muffin basket and serve with Vermont maple cream or maple butter.
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**Warm maple cream in the microwave to 15-20 seconds or until the cream is soft and easy to spread.