Pumpkin Muffins
Old Fashioned
Pumpkin Muffins
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.