My second favourite fall flavour... PUMPKIN! I love baking with pumpkin; biscuits, muffins, tarts, pies! Get.in.my.belly. In the fall, you will rarely see my pantry without a can or two of pumpkin puree, which brings us to today's recipe: pumpkin muffins!
These muffins are so moist and full of flavour; they include pumpkin pie spice, so, really, it's like eating a pumpkin pie. YUM! If you want, you can swap out some of the melted butter for apple sauce. You can find my homemade recipe for apple sauce here.
I also didn't put in any chocolate chips or pecans this time... I just wanted to pure pumpkin flavour.
Pumpkin Muffins
Ingredients:
1 c. granulated sugar
1 2/3 c. all-purpose flour
1 T. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1/2 c. (1 stick) unsalted butter, melted
1 c. 100% pure pumpkin
1 c. semi-sweet chocolate chips
1/2 c. chopped pecans
Instructions:
Combine dry ingredients in a large bowl - sugar, flour, pumpkin pie spice, baking soda, baking powder, and salt; stir with a whisk.
In a smaller bowl, combine wet ingredients - eggs, melted butter, and pumpkin; whisk together.
Add wet ingredients to dry; stir until just combined. Gently stir in chocolate chips and pecans.
Spoon batter into 12 greased muffin cups.
Bake at 350℉ for 20-25 minutes until center springs back when touched. Cool in pan for about 5 minutes, then remove to a cooling rack to cool completely.
I made some muffins in my mini muffin tin as well; bake these for about 15 minutes! Enjoy!
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