These muffins are delicious and pack just enough pumpkin to give you a delightful taste of autumn. They are quick, easy to make, and the perfect grab-and-go breakfast. Enjoy!
Note: I always link back to the source where I found the original recipe. But sadly, I cannot find the source for these! I found the recipe scribbled on my recipe pad and could not locate a bookmark. I feel terrible so if the person who posted this recipe should ever happen to stumble on my blog, I apologize in advance. Please send a comment so I can attribute the recipe to you!
Pumpkin Muffins
Yield: 12 muffins
Ingredients
- 1 cup AP flour
- 1 cup WW flour
- 2 tsp baking soda
- 3 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup canola oil
- 3/4 cup buttermilk
- 2 eggs
- 3/4 tsp vanilla extract
- 1/2 - 3/4 c pecans (or nuts or seeds of your choice)
- Preheat oven to 350 degrees and prepare muffin tin.
- Combine the dry ingredients (all-purpose flour through salt) in a bowl.
- In a separate bowl, whisk together the wet (pumpkin puree through vanilla extract) ingredients.
- Stir the wet ingredients into the dry ingredients and mix just until combined.
- Fold in the pecans.
- Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
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