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Recipes - Pumpkin Muffins

Recipe Name

Pumpkin Muffins

Submitted by Guest
Recipe Description
Quantity 12 Quantity Unit Muffins Servings  
Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
cupall-purpose flour
1
cupwhole wheat flour
1
teaspoonbaking soda
1/2
teaspoonsalt
1
teaspooncinnamon, ground
1/2
teaspoonground ginger
1/4
teaspooncloves, ground
1/8
teaspoonnutmeg
3/4
cup, packedbrown sugar
3
tablespoonsmolasses
1/4
cupcanola oil
2
largeeggs
1
cuppumpkin (canned)
1
teaspoonvanilla extract
3/4
cupbuttermilk, lowfat
Steps
Sequence Step
1Preheat 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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