Pumpkin Muffins
Life can be
really hectic sometimes – maybe you can relate? Yesterday I left
work, picked up my son from school, and then had 1 hour to bake
something to take to a pumpkin carving party. I had pumpkin purée
on hand so I typed “pumpkin muffins” into my web browser and
found the following recipe. I was really pleased with how they
turned out and everyone at the party who tried them loved them as
well. Please let me know what you think by leaving me a comment.
Ingredients:
1 ¾ cups
flour
1 cup sugar
(scant)
½ cup dark
brown sugar
1 teaspoon
baking soda
1/2
teaspoon salt
2 teaspoons
cinnamon*
1/4
teaspoon ground cloves*
1/4
teaspoon nutmeg*
2 eggs
15 ounces
pumpkin purée
1/2 cup
coconut oil (or olive oil)
1 teaspoon
vanilla extract
* I love
spice so I added slightly more of the cinnamon, cloves, and nutmeg.
Yield: 12
muffins
Line muffin
tins with paper baking liners and preheat oven to 375 degrees. Stir
together the flour, sugar, brown sugar, baking soda, salt, cinnamon,
cloves, and nutmeg in a large bowl; set aside. Stir together the
eggs, pumpkin, oil, and vanilla in a large bowl. Add the wet
ingredients to the dry ingredients and mix gently, just until you can
no longer see streaks of flour. (Avoid over-mixing.) Evenly
distribute the batter among the 12 muffin cups – they will be
mostly full. Bake for 20 to 24 minutes. Muffins are done when a
toothpick inserted in the center of a muffin comes out clean. Let
cool for a few minutes and then enjoy while they are still warm.
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