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Categories:
pumpkin puree brown sugar butter eggs apple juice milk flour ground ginger snaps baking soda baking powder salt ginger nutmeg clove
Viewed: 48 - Published at: a year agoIngredients
- 15 ounces pumpkin puree
- 2 cups brown sugar
- 1 cup butter, melted
- 4 eggs, beaten
- 12 cup apple juice
- 13 cup evaporated milk
- 3 cups flour
- 12 cup ground ginger snaps
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 12 teaspoon clove
Method
- Preheat oven to 350F.
- Cream pumpkin and sugar.
- Add butter and eggs; mix thoroughly.
- Add juice and milk; mix thoroughly.
- In seperate bowl, sift together all dry ingredients.
- Add dry to wet in thirds, mixing thoroughly each time.
- Batter will be very thick.
- Fill muffin cups 1/2 way.
- These puppies rise like crazy.
- Bake 20 minutes; remove from oven and allow to rest for at least 5 mins, then tip out of pan to cool on cooling rack for another 5 minutes.
