Day 12! The day of two posts (since I missed yesterdays-whoops!)! After an insane Saturday filled with not one but two parties, wedding dress shopping for a friend, an amazing lunch and dinner, and a night of karaoke, I was ready for something a little more low key on Sunday. Luckily I woke up to my absolute favorite- pumpkin muffins! I can’t believe I haven’t shared this before.
It’s been made so much in my family that the cookbook falls open to the page and there’s smears of batter from past batches on the page.
The rest of the day was filled with baking and appearances by Mr. Santa Paws…
My friend Sarah was up to some baking too- 130 cookies, 24+ pumpkin muffins, 4 small loaves of bread, 3 big loaves of bread, and one tray of brownies. holy cow!
Check out the Gingerbread Chocolate Cookies she made from my blog:
More recipes to come this week for the 20 Days of Holiday Treats!
From The Fannie Farmer Baking Book.
8 tablespoons of butter
3/4 cup brown sugar
1/3 cup molasses
1 cup canned pumpkin (I use Libby’s)
1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon nutmeg
Preheat the oven to 400 degrees. Grease or line muffin pans with paper baking cups.
Combine the butter, brown sugar, and molasses in an electric mixer. Beat until creamy. Add the pumpkin and egg. Mix! (It will look curdled but that will change once the flour is added).
In a small bowl, mix together the flour, baking soda, cinnamon, salt, and nutmeg. Whisk together then slowly add to the wet ingredients, mixing until just combined.
Spoon into prepared muffin tins, filling about 3/4 of the way full.
Bake for about 15 minutes or until a toothpick inserted in the muffin comes out clean or with just a few crumbs attached.