with Mulling Spices
These pumpkin muffins we rate 12 on a scale of 1-10. Moist, flavorful, and perfectly spiced, these muffins are unquestionably worth the calories. If you prefer, you can make this recipe into a pumpkin bread loaf.
3/4 cup sugar
1 pkg. Crown Mulling Spices
1/2 cup Lemon, Unflavored or Butter Olive Oil
2 eggs, beaten
1/3 cup water
1 cup canned pumpkin
1 teaspoon rum or vanilla
1 3/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Spray with cooking spray or oil a muffin pan or 9x5 inch loaf pan.
Cream the sugar, mulling spices and oil about 2 minutes. Add the eggs, water, pumpkin and rum, and mix well. In another bowl, combine the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet a little at a time, mixing after each addition. Don't overbeat. Stir in the nuts. Fill the muffin pan about 3/4 fill or pour into a loaf pan. Bake muffins 30-40 minutes or the loaf for 1 hour 15 minutes or until a toothpick comes out clean. (I found the baking time can vary quite a bit depending on the brand of pumpkin so be sure to test with a toothpick.)
Let cool about 10 minutes before removing from the pan. When cool, you can frost them or not. I used confectioners sugar, milk and Honey Ginger Vinegar for a glaze and dipped the muffins in it.
These muffins are even better the next day when the flavors have time to develop.
Makes 12-14 muffins or 1 loaf.