Fluffy Pumpkin Muffins
photo by Anonymous
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
10 muffins
- Serves:
- 10
ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup canned pumpkin
- 1 cup sugar
- 1⁄2 cup milk
- 2 eggs
- 1⁄4 cup butter, softened
- 1 cup chopped nuts (optional)
directions
- - Preheat your oven to 350 degrees. Mix all ingredients together thoroughly. Using a whisk works pretty good. Pour the batter into a greased muffin tin - about 10 muffins. You can also make bread by pouring it into a greased loaf pan. For muffins, bake 20-25 minutes. For bread, about one hour, or until toothpick inserted comes out clean.
- www.kitchenbaby.blogspot.com.
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Reviews
-
It's fall!!! These muffins were so easy and delicious (and not TOO full of fat). I used whole wheat flour and mixed all of the dry ingredients together first, then added the wet and mixed with a whisk. I added 1/2 cup of chopped pecans and 1/2 of raisins. Delicious! My apartment smelled heavenly while these baked. I hope to come back to this recipe before the season is over! :) This recipe made 16 normal sized muffins for me.
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Tweaks
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I used self rising flour instead of the baking powder, flour , N salt. Also made a maple drizzle icing from a maple cookie recipe. They were incredible and so very moist. The mild pumpkin is a subtle smooth flavor. Both the muffin recipe and the drizzle recipe uber easy! Mix, bake, drizzle, and enjoy!