As with any muffin recipe, the trick to making five spice muffins is not to overbeat the batter and and to place the muffins in the oven immediately after mixing the wet and dry ingredients. Yields about 20 muffins.
Ingredients:
- 1 large egg, lightly beaten
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- .1 cup sour cream
- 1 cup canned pumpkin
- 1 cup sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 teaspoons five-spice powder
- 3/4 cup chopped pecans
Preparation:
Preheat the oven to 375 degrees Fahrenheit. Grease the muffin tins.
In a medium bowl, combine the egg, milk, vegetable oil and vanilla extract. Beat in the sour cream, pumpkin and sugar. In a separate large bowl, combine the flour, baking soda, baking powder, salt and five spice powder.
Add the wet ingredients to the dry ingredients, stirring until the flour is just moistened - do not beat. Fold in the chopped pecans.
Fill the muffin tins between 1/2 to 2/3 full with the batter.
Bake for 20 to 25 minutes, or until a toothpick placed in the middle comes out clean. Cool for 5 minutes. Store the muffins in a sealed tin.
In a medium bowl, combine the egg, milk, vegetable oil and vanilla extract. Beat in the sour cream, pumpkin and sugar. In a separate large bowl, combine the flour, baking soda, baking powder, salt and five spice powder.
Add the wet ingredients to the dry ingredients, stirring until the flour is just moistened - do not beat. Fold in the chopped pecans.
Fill the muffin tins between 1/2 to 2/3 full with the batter.
Bake for 20 to 25 minutes, or until a toothpick placed in the middle comes out clean. Cool for 5 minutes. Store the muffins in a sealed tin.
