Ahhh My friends, are you ready to get your great pumpkin on? Today begins the beloved Pumpkin Palooza 2.0. Today and for the next two Tuesdays, I will feature some of my own delicious pumpkin concoctions.
Yum
Over at The Blended Blog, I am featuring all my recipes from last year's Pumpkin Palooza. Three unique and Fabulous recipes for the Fall at all my fellow pumpkin lovers delight. My dear friend Amanda, who's posting a little Pumpkin Palooza of her own today, even hosts a Pumpkin Palooza Fall Party every year!!! Makes me want to fly right down to North Carolina and see my lil sis!!
So, first up we have The Pumpkin Snickerdoodle Muffins! Let me tell you how this recipe came about. During my early 4-H years, one of the categories I was always entered in was Foods. Imagine that? Anyway, during year two, the request of food had to be a muffin. My mom and I found a recipe for these amazing Yam muffins and they were a blue ribbon winner! Enter in a few years later in six grade when I knew I had to do something to soften the stern Home-Ec teacher. The first thing tackled in that class with Baking so I decided to bring her some of my delicious Yam muffins. She loved them, requested the recipe for the whole class and from that day on, I was one of her pets! LOL!
Another favorite thing to bake growing up was snickerdoodles, my mom made the best! So as I was I was reminiscing about these two things, the Pumpkin Snickerdoodle Muffins were born! All I did was substitute pumpkin for the canned Yams in the recipe. Wa-La!
Pumpkin Snickerdoodle Muffins
INGREDIENTS
1 1/2 cups flour
1/2 cup white sugar + 1 Tbsp.
2 tsp. Baking powder
1/2 tsp. Salt
1 tsp. Cinnamon, divided
1/4 tsp. Nutmeg
1/2 cup whole milk or buttermilk
1/2 tsp. Vanilla
1/2 cup pumpkin purée
1/4 cup butter, melted
1 egg
DIRECTIONS
Preheat the oven to 400°. Grease the bottoms of a 12 medium muffin pan. In a small bowl, mix the 1 Tbsp sugar and a 1/2 tsp of the cinnamon, set aside. In a liquid measuring cup break the egg and add enough milk to equal a half cup, then add the vanilla, stir well. Pour into a medium mixing bowl and add all the remaining ingredients. Mix until the flour is just moistened. The batter should be lumpy. Fill the muffin cups 2/3 full and sprinkle each with a 1/4 teaspoon of the cinnamon sugar mixture. Bake for 18 to 20 minutes. Immediately remove from the pan.
AND In case you missed it, yesterday, I posted my
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xoxo
