Pumpkin Spice Muffins

Pumpkin Spice Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup unbleached all-purpose flour

  • ½

    cup whole wheat flour

  • 1

    tsp. baking powder

  • ½

    tsp. baking soda

  • ¼

    tsp. salt

  • ½

    tsp. ground cinnamon

  • ½

    tsp. ground ginger

  • ¼

    tsp. ground nutmeg

  • ½

    cup soft butter, preferably unsalted

  • 1

    cup sugar

  • 2

    large eggs

  • 250 ml can (approx. 1 cup) pumpkin puree

  • 1

    tsp. pure vanilla extract

Directions

Preheat oven to 375&degF. Line a 12-cup muffin tin and a 6-cup muffin tin with paper liners or spray them with cooking oil. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk together the soft butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined. Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, or approx. 22 to 25 minutes. Let them cool in the pan for about 5 minutes, invert them onto a wire rack, and turn them right side up on the rack to cool completely. You can make these muffins ahead of your picnic day, and keep them for about 2 days in an air tight container at room temperature, or freeze them by wrapping them in a plastic bag, for up to a month.


Nutrition

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