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Recipes - Pumpkin Muffins

Recipe Name

Pumpkin Muffins

Submitted by

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Recipe Description

Quantity	12	Quantity Unit	Muffins	Servings
Prep Time (minutes)	10	Cook Time (minutes)	20	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



1	cup	all-purpose flour
1	cup	whole wheat flour
1	teaspoon	baking soda
1/2	teaspoon	salt
1	teaspoon	cinnamon, ground
1/2	teaspoon	ground ginger
1/4	teaspoon	cloves, ground
1/8	teaspoon	nutmeg
3/4	cup, packed	brown sugar
3	tablespoons	molasses
1/4	cup	canola oil
2	large	eggs
1	cup	pumpkin (canned)
1	teaspoon	vanilla extract
3/4	cup	buttermilk, lowfat

Steps

Sequence	Step

1	Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

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