Hey, friends of Leslie! I’m Gina from the blog Desperately Seeking Gina where I write about everyday life, what I had for dinner the night before, crafting, and my cat. My fiancé and I live in a little cove on a beautiful lake in Arkansas. We love it here. Don’t tell anyone-but Arkansas is SO much more than people give it credit for.
It’s just turned cool here and the leaves are changing and falling fast as we approach Thanksgiving. I thought I’d share with you my favorite fall recipe, one that I just had the chance to make this weekend: Pumpkin Spice Muffins. They’re so good with a hot cup of coffee or a cold, cold glass of eggnog (which is how I enjoyed it yesterday. And, this morning. And probably will again right after this post.) Ha!
If you head over to my blog when you’re done here you can get the recipe for my vanilla glaze that goes with these so well.
Happy baking, new friends!
Pumpkin Spice Muffins
makes 24 muffins
3 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. each cloves, cinnamon, nutmeg, allspice
1 tsp. salt
1 15oz canned pumpkin
2/3 cup oil
3 eggs, slightly beaten
In a medium sized bowl, combine all the dry ingredients, whisking to combine thoroughly.
In another larger bowl, whisk together the wet ingredients.
Slowly incorporate dry ingredients into the wet, folding gently until combined.
Spray or grease 2-12 cup muffin pans (24 total) and scoop batter into each muffin cup, about 2/3 full.
Bake at 350 degrees for 20 minutes.
Remove from muffin pans and let cool on a cooling rack.
Dust with powdered sugar or dip tops into vanilla glaze and let it drizzle down the sides.
These freeze extremely well, if you can keep them around that long.
Head over to my blog for the vanilla glaze recipe and I hope that you have an awesome Thanksgiving. Thank you, Leslie, for inviting me over.