Pumpkin Muffins

 Why buy these fall favorites at your local coffeeshop? This recipe comes together easily—no electric mixer required—and you’ll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.


Why buy these fall favorites at your local coffeeshop? This recipe comes together easily—no electric mixer required—and you’ll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.

Ingredients

  • 1 1/2cups Gold Medal™ whole wheat flour
  • 1cup Gold Medal™ all-purpose flour
  • 1 1/2teaspoons baking soda
  • 1 1/4teaspoons kosher (coarse) salt
  • 1 1/4teaspoons ground cinnamon
  • 1 1/8teaspoons ground nutmeg
  • 3/4teaspoon ground cloves
  • 1/2teaspoon ground ginger
  • 1 1/2cups sugar
  • 2/3cup canola oil
  • 1/2cup water
  • 3eggs
  • 1can (15 oz) pumpkin (not pumpkin pie mix)

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
  • 3
    Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

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