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Plump Pumpkin Muffins (With Extras!)

  • 12servings
  • 40minutes
  • 264calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups white whole wheat flour

  2. 1 1/4 teaspoons baking powder

  3. 2 1/2 teaspoons baking soda

  4. 1/8-1/4 teaspoon salt

  5. 2 -3 teaspoons cinnamon (to taste)

  6. 1 -2 teaspoon nutmeg (to taste)

  7. 1/4-3/4 teaspoon allspice (to taste)

  8. 1/4 cup packed light brown sugar

  9. 1/4 cup packed dark brown sugar

  10. 1 -1 1/2 cup white sugar (to taste, depends on how sweet you like your muffins)

  11. 1 egg

  12. 1/4 cup canola oil

  13. 1/2-3/4 cup skim milk

  14. 1 1/2-2 tablespoons molasses

  15. 1 teaspoon vanilla extract

  16. 1 -1 1/3 cup pumpkin puree (most of a can...)

  17. 3 cups quick oats

  18. 1 1/2 cups raisins

  19. 1 cup chocolate chips or 1 cup cinnamon baking chips

Instructions Jump to Ingredients ↑

  1. Preheat over to 375 degrees.

  2. Combine the flour, salt, spices, and leavening in one bowl.

  3. If using raisins, set them in a bowl of hot water to soak.

  4. Add sugars to the flour mixture, cut together thoroughly.

  5. In a seperate bowl, beat together the pumpkin, oil, egg, and molasses.

  6. Add vanilla and milk to the pumpkin mixture and stir until well, until fully mixed.

  7. Add the liquid to the flour mixture, and stir thoroughly, until incorporated but lumpy.

  8. Add any extra additions, like raisins (should be well soaked, drain before adding), oatmeal, or chips.

  9. 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.

  10. Bake at 375 for 20 - 35 minutes, depending on extras chosen.

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