Pumpkin muffin again

 

The muffins are baked because Kak Chik gave me a pumpkin the other day. I was not sure what to do with it since my husband and I didn't like pumpkin that much. So, the best to finish the pumpkin is to bake muffin. The recipes are already in one of the postings. Here's the recipe for the pumpkin muffin: 

1. 2 cups flour
2. 2 teaspoons baking powder
3. 1/2 teaspoon baking soda
4. 1 scant teaspoon ground cinnamon
5. 1/2 teaspoon ground ginger
6. 1/2 teaspoon ground nutmeg
7. 1/2 teaspoon salt
8. 1 can (15 to 16 ounces) pumpkin puree
9. 1/3 cup melted butter
10. 1/2 cup evaporated milk or half-and-half
11. 1/2 cup brown sugar, packed
12. 1/4 cup granulated sugar
13. 2 large eggs, beaten
14. 1 teaspoon vanilla
15. 1/2 to 3/4 cup chopped pecans or raisins
16. cinnamon-sugar, optional

Preparation procedures: 

In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 t o 25 minutes.Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.