Pumpkin Silk Muffins

Pumpkin Silk Muffins 

Gently stir together dry ingredients:

1 3/4 c. flour

1/2 t. baking powder

1 t. baking soda

2 t. cinnamon

2 dashes ground clove

2 dashes ground nutmeg

1 t. salt

1 c. sugar

3/4 c. brown sugar

Add wet ingredients and stir until just blended:

2 eggs

1/3 c. oil

15 oz. pumpkin puree

I used the batter in three ways:

Bite-size muffies (24)- bake for ~9 minutes; roll in butter, then cinnamon-sugar Stupenda!

Glazed (12) - regular size muffins (no paper), brushed with a butter, powdered sugar glaze; bake for ~12 minutes

Upper Crust (8) (pictured) - add ~1/2 c. each fresh chopped cranberries and pecans to remaining batter; halfway through cooking, top with a struesel of butter, oats, brown sugar and pecans; bake for ~14 minutes

This batter made moist, silky soft muffins in each of the experiments above.  This will be a new go-to for family holiday breakfasts!