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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A spicey pumpkin Muffin that can be baked in a loaf or muffin pans Ingredients:
1 1/2 cups flour |
1 1/2 tsp ground cinnamon |
1 tsp baking soda |
1 tsp salt |
1 tsp ground ginger |
1/2 tsp ground nutmeg |
1/4 tsp ground cloves |
1/4 tsp baking powder |
0.33 cup water |
1/2 tsp vanilla |
6 tbsp butter |
1.33 cups sugar |
2 eggs |
1 cup pumpkin puree |
Directions:
1. Have all ingredients at room temperature, 68º to 70ºF.
2. Heat oven to 350º. Grease 9X5-inch loaf pan.
3. Whisk together all dry ingredients except sugar in a bowl. In another bowl combine water and vanilla. In a large bowl, beat butter util creamy. Gradually add the sugar beating on high speed until light and creamy. Beat in each egg one at a time.
4. Add puree on low just until blended. Add the flour in 3 parts, alternating with the water mixture in 2 parts, stirring with a spatula. Scrape batter into the prepared pan(s).
5. Bake until toothpick inserted into the center comes out clean, about 1 hour for loaf, 20 minutes for muffin, and 15 minutes for mini muffin.
6. Let cool for 5 to 10 minutes before removing from pan. Let cool completely.
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