Momosita's Pumpkin Muffins
photo by 2Bleu
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
12-16 muffins
- Serves:
- 12-16
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
- In a large bowl combine flours, flax seed, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
- Stir pumpkin mixture into the dry ingredients until moistened. Do not overmix.
- 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.
- 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.
- Remove from oven and set on a baking rack for 5 minutes.
- Serve warm or at room temperature.
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RECIPE SUBMITTED BY
I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly.
I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!