do you have a good pumkin muffin recipe?

Here's a great one - has gotten raves from my co-workers.

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This is a southern recipe...I love the added pecans!

INGREDIENTS:

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

1 cup mashed pumpkin, fresh cooked or canned

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup milk

1/2 cup chopped pecans

PREPARATION:

Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each. Add pumpkin and beat well. Combine 1 3/4 cups flour, baking powder, salt and spices; mix well. Add flour mixture to butter and sugar mixture alternately with milk, beginning and ending with flour mixture.

Beat well after each addition. Dredge pecans in remaining 1/4 cup of flour; fold into batter. Spoon batter into greased muffin cups, filling 2/3 full. Bake at 400° for 25 minutes or until golden. Makes about 18 muffins.

here it is..

spiced pumpkin muffins

Servings: Makes 15.

Ingredients

Nonstick vegetable oil spray

1 cup all purpose flour

1/2 cup whole wheat flour

1/3 cup sugar

1/4 cup (packed) golden brown sugar

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/3 cup shelled pumpkin seeds (pepitas), lightly toasted

1/3 cup coarsely chopped walnuts, lightly toasted

1 1/4 cups canned pure pumpkin

1 cup whole milk

2 large eggs

6 tablespoons (3/4 stick) unsalted butter, melted

2 teaspoons grated peeled fresh ginger

Preparation

Preheat oven to 375°F. Spray 15 standard muffin cups (2/3-cup capacity) with nonstick spray. Whisk both flours, both sugars, baking powder, spices, and salt in large bowl to blend. Mix in half of pumpkin seeds and half of walnuts. Whisk pumpkin, milk, eggs, melted butter, and ginger in medium bowl to blend. Add to dry ingredients and stir just until incorporated (do not overmix).

Spoon 1/4 cup batter into each cup. Sprinkle remaining pumpkin seeds and walnuts over. Bake until muffins are golden and tester inserted into center comes out clean, about 25 minutes. Turn muffins out onto rack and cool. (Can be made 1 day ahead. Store muffins airtight at room temperature.)

Pumpkin Muffin

INGREDIENTS

1 small sugar pumpkin, seeded

3 cups all-purpose flour

2 cups white sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons ground cloves

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground allspice

1 teaspoon salt

2/3 cup vegetable oil

3 eggs

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.

In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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I hope you like it.

i kno! go to www.foodnetwork.com and find out