Friday, November 5, 2010

Pumpkin Muffins

Pumpkin MuffinsThese muffins waft the most incredible aroma as they bake. This recipe makes tiny, not-too-sweet, pop-in-the-mouth mini muffins that are somewhere between a muffin and a cake in texture. The final product is a delectable little morsel that is totally luscious.
Pumpkin Muffins


1 1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 cup pumpkin puree

1/3 cup oil

2 eggs

1 tsp pumpkin spices

1 tsp cinnamon powder

1 cup sugar

1/2 tsp salt


Mix the dryPumpkin Muffins ingredients - flour, baking powder, baking soda, salt, pumpkin spice and cinnamon.

Mix the wet ingredients - sugar, pumpkin, oil and eggs, beat lightly.

Pour wet ingredients into dry ingredients and fold in until all the dry ingredients are well blended.

Using an ice-cream scoop, scoop batter into prepared mini muffin cups, filling each 3/4 full.

Bake in preheated oven 350 F for 17 - 20 minutes or until muffins spring back when gently pressed with fingertips.


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