Pumpkiny Goodness

pumpkin muffin recipeIt doesn’t feel much like fall here in Charleston.  Our daily highs are still in the 80s and I’m loving it! I’m sure I’ll miss a true fall someday, but for now, I’m just thinking of it as an endless summer and hoping we still have a few good beach weekends left. Even though it doesn’t feel much like fall outside, I’ve been enjoying yummy tastes of fall like mulled apple cider and pumpkin-everything. Yesterday, we made this delicious pumpkin muffin recipe:

Pumpkin Muffins: 

  • 1 cup raisins (optional)
  • 2 cups all purpose flour, divided
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 2 eggs, well-beaten
  • 1 cup evaporated milk
  • 1 cup mashed, cooked pumpkin

Combine raisins and 2 Tablespoons of flour; stir well and set aside.

Mix together remaining flour, sugar, baking powder, salt, cinnamon, and nutmeg.

Cut in butter until mixture resembles coarse meal.

Beat egg in a separate bowl.

Make a well in center of dry mixture and add egg, pumpkin, and milk.

Stir dry and wet ingredients together just until dry ingredients are moistened.

Spoon into muffin tins and cook at 350 degrees for about 15 minutes.

I have such fond memories of making and eating these pumpkin muffins with my mom and am glad to pass on the legacy to my own daughters. They would have eaten the whole batch tonight if we’d let them!

If that’s not enough pumpkiny goodness for you, Beach Dad and I’ve also been enjoying this pumpkin beer – Blue Moon’s Harvest Pumpkin Ale. Yum!

pumpkin beer

What’s your favorite pumpkin flavored food or drink?

I linked up to homemade ginger and Nap Time Crafters.


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