Pumpkin Muffins - cooking recipe

Ingredients

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (15 -16 ounce) can pumpkin puree
1/3 cup butter
1/2 cup evaporated milk or 1/2 cup half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 - 3/4 cup chopped pecans or 1/2-3/4 cup raisins
cinnamon sugar (optional)

Preparation

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, sugas and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened.
Fold in pecan or raisins.
DO NOT OVERMIX.
Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the tins about 3/4 full with the pumpkin muffin batter.
Sprinkle with cinnamon-sugar if desired.
Bake 375.