pumpkin spice muffins

It’s still September but I’ve been wanting to make these muffins for the longest time. I saw them on the PW’s website and have been drooling since. Work has been pretty occupied so I’ve been really tired lately. Grumpy + tired = no blog post! Sorry for the lack of post. Working everyday is kind of like going to school. There’s really not that much time to cook or bake anything. These are perfect for October but they scream fall with every bite.
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The PW’s Pumpkin Spice Muffins
dry mixture:
1 cup all-purpose flour
1/2 cup granulated white sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 tablespoons butter cut into cubes
wet mixture:
1/2 teaspoon vanilla extract
1 15 oz can of pumpkin puree (not to confused with pumpkin pie filling!!)
1 egg
3/4 cup evaporated milk
**turbinado sugar for garnishing (optional)

– preheat oven to 400 degrees
– put dry ingredients in a large bowl and mix the butter thoroughly (the mixture should look like coarse bread crumbs)
– put wet ingredients in medium bowl and mix together
– pour wet mixture into dry mixture and mix to combine
– using an ice cream scoop, scoop into paper lined muffin tin (you’ll have extra if you put one scoop in each liner. I put one scoop in each and than added more where it wasn’t completely full)
– sprinkle turbinado sugar on top
– bake at 400 degrees for 25 minutes
– let cool for about 10 minutes on a wire rack
– take muffins out of the tin and continue to let cool on wire rack for at least 20-30 minutes

Enjoy these with apple cider or maybe a glass of milk! They’re the perfect snack and they’d be great for breakfast after toasting them. Thanks for reading šŸ™‚ The October Project Give giveaway is next Tuesday! Be sure to tune in next week.

Fail Sweetly,


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