Moist Pumpkin Spice Muffins - Pumpkin Recipe

My mission this week was to make a recipe with canned pumpkin. My hubby is not a big fan of pumpkin bread; he says it's not sweet enough so I began my search for a pumpkin muffin recipe. This yummy-looking recipe was posted by Ree Drummond on Tastykitchen.com. These  are moist and scrumptious; perfect for breakfast on a chilly October morning! *smile*

Pumpkin Spice Muffins

Prep time: 15 min   Total time: 35 min

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 cup (heaping) pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoon vanilla
1/2 cup golden raisins (optional)

Topping
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
　
Preheat oven to 400 degrees. Grease a muffin pan.
Sift together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix pumpkin puree, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Spoon into muffin pan, filling sections one-half full. Sprinkle the top of each unbaked muffin with the cinnamon-sugar-nutmeg mix. Bake for 20 -25 minutes. Allow muffins to cool in pan for 15 minutes before removing. Enjoy!