Rosalie contemplating how to eat her muffin
1 cup All-purpose Flour or Organic Bread Flour (which is what I always have on hand)
1/2 cup Sugar
2 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
4 Tablespoons Butter soften, cut into pieces
1 cup (heaping) Pumpkin Puree
1/2 cup Milk
1 whole Egg
1-1/2 teaspoon Vanilla
Preheat your oven to 400.
Take the soften butter and whip it in your mixer.
Add in one at a time, mixing after each addition the sugar, eggs, milk, pumpkin, and vanilla.
Mix the rest of your dry ingredients in a separate bowl before you add them to the pumpkin mixture. Do not over mix, but make sure it's all incorporated.
Grease your muffin tins or use paper ones. Fill up the tins 1/2-3/4 of the way. Bake for about 20 minutes depending on the size of the muffin tins.
Yes, she ate the whole thing!