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Monday, October 3, 2011

Pumpkin Spice Muffins

Fall is in the air!  Saturday morning, we opened all of our windows to air the house out and enjoy the cool breeze that was blowing.  Sunday, Mom and Dad came over and for lunch I made a pot of Brunswick Stew and Phillip grilled ribs.  For dessert, I made a Blueberry Delight.  With a change in season, we also make a change in the foods that we prepare. 

The BasketCase Restaurant in Dothan is known for their delicious muffins.  When fall arrives, they make Pumpkin Spice Muffins and I do love them so.  After enjoying them so much last fall, I got busy searching for a Pumpkin Spice Muffin recipe that I could make at home.  I hope you will enjoy them, too.

                                                          Pumpkin Spice Muffins

3 cups bread flour
2 cups sugar
1/4 cup butter, melted
1/4 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 cup walnuts or pecans, chopped

In the bowl of an electric mixer, combine sugar, melted butter, oil, eggs, pumpkin, and water.  Beat for 90 seconds, or until well mixed.

Whisk together flour, baking powder, baking soda, salt, and spices; stirring until no streaks remain.

Combine flour mixture and pumpkin mixture.  Stir in nuts; stirring only until all ingredients are mixed.

Cover batter and allow to stand at room temperature for 1 hr.

Preheat oven to 400 degrees.

Fill greased muffin cups 2/3 full.

Bake for 15 - 20 min. or until muffins tops spring back when lightly touched.

Brush tops of muffins with melted butter while still warm and sprinkle lightly with coarse sugar, if desired.

To reheat, wrap loosely in foil and bake for 5 -10 min. at 350 degrees or they may be reheated in the microwave wrapped loosely in a damp paper towel.

Note:  Brunswick Stew Recipe - 1/10/11 on blog.
           Blueberry Delight Recipe - 2/1/11 on blog.

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