Pumpkin Muffins

I know, I know.... these recipes are a dime a dozen this time of year but here's another one for free =)  This is a tried and true recipe that we've been using for many years.  This is easy to double (if you want leftovers you better make double!) It also works beautifully with dairy free milk and even vegan egg (flax egg)!  Anyone who has read my posts before knows that I am not a strict recipe type of person.... more of a use whatever you've got on hand kind of person.  I have made this recipe with many different variations out of necessity over the years.  Today I will show you the base recipe and also how today's version was baked.

Let me start by showing you the world's best cookbook!!  This particular cookbook was printed in 1969 and was the property of my mother-in-law.  She passed away before any of our girls had a chance to meet her but things like this give them a glimpse of their Nana.  Written beside recipes are her own notes on how she may have changed a recipe or what to change next time.  This book is filled with notes, stains, old receipts, and magazine clippings.  The binding has been falling off since the book came to us so to me that really shows how much this was a part of Nana's life.  I can't recall a single recipe I have used from this book that hasn't turned out exactly as it should.  It has a plethora of information on basic cooking and lots of pictures and diagrams.  If you ever see one like this at a yard sale or thrift store I would highly recommend picking it up.

Base recipe:
1 1/2 cups All Purpose Flour*
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1/4 cup butter or margarine, melted
1 egg
1/2 cup raisins

*If using self-rising flour, omit baking powder and salt. 

Today's Version:
1 1/2 cup AP Flour
1/2 cup sugar
2 tsp baking powder
1 TB cinnamon
1 tsp nutmeg
1/2 tsp ground clove
1/2 tsp ground ginger
1/2 cup milk
1/2 cup canned pumpkin
1/4 cup salted butter, melted
1 egg
1/4 cup pecans
1/4 cup chocolate chips

(for add-ins just make sure the total volume is 1/2 cup.  Could use all pecans, walnuts, all chocolate, or raisins.  What do you have in your pantry today?)

Preheat oven to 400 degrees.

Mix all dry ingredients, separately mix all wet ingredients then add wet to the dry.  Mix just until flour is incorporated!  Batter should be lumpy.  Fill muffin tin (lined or greased) 2/3 full and bake for 18-20 minutes depending on your pan.  You can sprinkle tops with more sugar before baking if you want.

This is a simple, plain pumpkin muffin that doesn't fail to impress!  These are great for bake sales and will keep several days at room temperature in an air tight container...... good luck making them last though!