Difference between revisions of "Pumpkin Muffins"
(Created page with "Recipe by That Girl Wikified by Drimble WedgeCategory:BakingCategory:MuffinsCategory:Pumpkin[[Category:Squas...") |
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My coworker gave me a recipe for pumpkin muffins, so I made 'em! | My coworker gave me a recipe for pumpkin muffins, so I made 'em! | ||
| − | + | * 1 1/2 cups all-purpose flour | |
| − | + | * 1 cup granulated sugar | |
| − | + | * 1 tsp cinnamon | |
| − | + | * 1 tsp ground ginger | |
| − | + | * 1/2 tsp salt | |
| − | + | * 1/2 tsp baking powder | |
| − | + | * 1/4 tsp baking soda | |
| − | + | * 1/4 tsp cloves | |
| − | + | * 2 eggs | |
| − | + | * 1 cup canned pumpkin puree | |
| − | + | * 1/2 cup vegetable oil | |
| − | + | Line 12 large muffin cups with paper liners; set aside. | |
| − | + | In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. | |
| − | + | In separate bowl, whisk eggs; blend in pumpkin and oil. | |
| − | + | Pour dry ingredients over flour mixtures; stir until just moistened. | |
| − | + | Spoon into prepared cups, filling to top; with a wet spoon, smooth out the tops. | |
| − | + | Bake in centre of 350 oven until tester inserted in centre comes out clean, about 20 minutes. | |
| − | |||
| − | |||
| + | Let cool on rack. | ||
I didn't use paper liners because that's just wasteful. Plus I didn't have any. Also, maybe I made my muffins too big or something, but it made 9, not 12. Oh well! | I didn't use paper liners because that's just wasteful. Plus I didn't have any. Also, maybe I made my muffins too big or something, but it made 9, not 12. Oh well! | ||
Revision as of 17:10, 10 October 2011
Recipe by That Girl Wikified by Drimble Wedge
My coworker gave me a recipe for pumpkin muffins, so I made 'em!
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cloves
- 2 eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
Line 12 large muffin cups with paper liners; set aside.
In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves.
In separate bowl, whisk eggs; blend in pumpkin and oil.
Pour dry ingredients over flour mixtures; stir until just moistened.
Spoon into prepared cups, filling to top; with a wet spoon, smooth out the tops.
Bake in centre of 350 oven until tester inserted in centre comes out clean, about 20 minutes.
Let cool on rack.
I didn't use paper liners because that's just wasteful. Plus I didn't have any. Also, maybe I made my muffins too big or something, but it made 9, not 12. Oh well!
