Plump Pumpkin Muffins (With Extras!)

"Low-ish fat, whole wheat, and, most importantly, high-taste muffins perfect for a snack or carryable breakfast. High in Vitamin A, and with a nice spice from three different additions. The varying liquid amounts will depend on which additions you are making to your batter -- for example, if using oats, err on the side of more milk."
 
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photo by BrotherAdso photo by BrotherAdso
photo by BrotherAdso
photo by BrotherAdso photo by BrotherAdso
Ready In:
40mins
Ingredients:
19
Yields:
12-16 muffins
Serves:
12
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ingredients

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directions

  • Preheat over to 375 degrees.
  • Combine the flour, salt, spices, and leavening in one bowl.
  • If using raisins, set them in a bowl of hot water to soak.
  • Add sugars to the flour mixture, cut together thoroughly.
  • In a seperate bowl, beat together the pumpkin, oil, egg, and molasses.
  • Add vanilla and milk to the pumpkin mixture and stir until well, until fully mixed.
  • Add the liquid to the flour mixture, and stir thoroughly, until incorporated but lumpy.
  • Add any extra additions, like raisins (should be well soaked, drain before adding), oatmeal, or chips.
  • Measure by 1/3 or 1/4 cup into sprayed muffin tins. These rise nicely, so fill your tins a little higher than you usually would to get those bakery-muffin tops.
  • Bake at 375 for 20 - 35 minutes, depending on extras chosen.

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RECIPE SUBMITTED BY

Student of many obscure academic fields, aspiring cook, all around oddball. Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!
 
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