Thursday, 21 April 2016

Pumpkin muffins

So you heard its spring, well I'm still looking for that earthy flavor of pumpkin. So here is an adapted recipe from this incredibly delicious blog lovely little kitchen:

1 3/4 cup flour
1 cup sugar
1/2 cup brown sugar
1/2 tsp salt
1 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup oil 
2 cups pumpkin purée 
2 eggs

Mix the dry ingredients together and then pour the liquid ingredients in, stir about 15 times with a spoon until you have a wet mixture. You will notice my mixture is wetter and that is likely due to the fact that my pumpkin is homemade, but it will not change the yummy flavor you will get.

Place the batter into lined or greased muffin tins. I was able to put a little more than 2 tablespoons of batter into my 14 tins. 

Bake in a 350F preheated oven for 18-22 minutes until a toothpick or something small placed in the center and removed comes out clean. I.e. (Spaghetti noodle) 

If you don't have pumpkin handy and you don't want to spend a ton of money on the canned stuff take 2 cups of cooked carrot and purée, and use instead, this goes as well for sweet potato or yam. 

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