Momosita's Pumpkin Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are amazing yummy and healthy muffins! This recipe is adapted from Southern Foods . They're perfectly moist, perfect levels of pumpkin and spice and sweet and savory. My one year old LOVES these! Update: I've used this recipe to make 2 dozen mini-muffins and 10 regular muffins as well. Ingredients:
1 cup whole wheat flour |
1 cup white flour |
2 tablespoons ground flax seeds |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 (15 -16 ounce) can pumpkin puree |
1/3 cup butter, melted |
1/2 cup whole milk |
1/2 cup brown sugar, packed |
1/2 cup granulated sugar |
2 large eggs, beaten |
1 teaspoon vanilla |
Directions:
1. In a large bowl combine flours, flax seed, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
2. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
3. Stir pumpkin mixture into the dry ingredients until moistened. Do not overmix.
4. Line 12-cup muffin tin (for Big muffins) or a 16-cup tin (for regular muffins) with paper liners or grease well and dust with flour, or use a baking spray.
5. Fill about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
6. Remove from oven and set on a baking rack for 5 minutes.
7. Serve warm or at room temperature.
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