The best breakfast- Pumpkin muffins!
15 ounces canned pumpkin
1 3/4 cups sugar
2/3 cup vegetable oil
2 teaspoon vanilla
4 large eggs
3 cups all purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 chopped nuts (optional)
1/2 cup raisins (optional)
When I made these I added extra pumpkin (this made them super moist!) and added nutmeg and ginger (about three shakes of ginger and one good shake of nutmeg-just do it too taste!). I wanted it to have a pumpkin pie flavor. They are the most moist muffins I have ever made and taste delicious! Just add all the ingredients together and bake at 350 until a tooth pick inserted in the middle of your largest muffin comes out clean! Do not over bake. Enjoy!
4 comments:
hmmm I wonder if they would be as moist with egg substitute?
They look delicious! Thanks for sharing!
hmmm, I am not sure! I think a lot of the moisture comes from the pumpkin so I bet they would be! If not you could always some applesauce to the recipe. I have found that to make any thing I bake much more moist! Good alternative to oil as well :)
Let me know how they turn out if you make them!
Super Yummy recipe, I made some but since I can't really have sugar I substituted the splenda instead. VERY good!
can I vote that next weds. recipe is the granola? :)
Oh yes! I will make sure to share my granola recipe next week ;)
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