Ingredients
2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. allspice
1/2 tsp. salt
1/4 tsp. ground cloves
3/4 c. brown sugar
2 eggs
1/4 c. melted butter or margarine
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Sift together dry ingredients. In a large bowl, beat together brown sugar, eggs and butter until light and frothy. Blend in pumpkin and buttermilk. Add dry ingredients, nuts and raisins. Stir just enough to moisten flour mixture. Do not overmix. Spoon mixture into greased 2-inch muffin pans. Fill cups three-fourths full. Bake at 375° for 25 to 30 minutes, or until lightly browned. Remove from pan and cool on wire rack.
RecipeNLG
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
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Pump + stoppers — remove air, keep opened wine fresh for a week
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Pump + stoppers — remove air, keep opened wine fresh for a week