Pumpkin Spice Muffins

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I love fall. Most people do. The weather is perfect just about everywhere. The trees are gorgeous, in all the stages of yellow,
orange and red. My birthday is in the fall. My anniversary is in the fall. But one of the best things about fall is the pumpkins.
Especially when it comes to pumpkins in baking. (and lattes!)

Since we we're gone for all of october, I had a bit of catching up to do. And I have some lofty plans to squeeze in all the pumpkin recipes I can. But I had to start somewhere so the day after we got home, these babies were in the oven. They are the epitome of fall, and goodness they are delicious.



Pumpkin Spice Muffins (adapted from Pioneer woman recipe)

• 1 cup All-purpose Flour
• ½ cups Sugar
• 2 teaspoons Baking Powder
• 1-½ teaspoon Cinnamon
• ¼ teaspoons Ground Ginger
• ½ teaspoons Nutmeg
• ½ teaspoons Salt
• 4 Tablespoons Earth Balance Margarine or Butter - Cut Into Pieces
• 1 cup (heaping) Pumpkin Puree
• ½ cups Evaporated Milk (I used soymilk)
  
• 1 whole Egg (or egg-replacer equivalent)
• 1-½ teaspoon Vanilla

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.