After making the pumpkin bread the other week, I decided to go looking for a recipe for pumpkin muffins. I'm not entirely certain what the difference is -- I'm guessing that the previous recipe could probably make perfectly good muffins -- but this one is a little different. When I first saw it, my first reaction was, "Man, that's a lot of pumpkin." And it is, but that just makes it all that much better. After I set them out onto the cooling rack, Beast came along and immediately scarffed down about four of them. So they must be really good.
Ingredient List
1 1/2 cups whole wheat flour
1 1/2 cups AP flour
1 T cinnamon
1/2 T ground ginger
3/4 tsp. cloves
2 tsp. baking soda
1 tsp. salt
1 30 oz can pumpkin
3 cups sugar
1/2 cup water
1/2 cup vegetable oil
4 eggs
Preheat the oven to 330, and grease or line 2 dozen muffin cups.
In a medium sized mixing bowl, combine flours, cinnamon, ginger, cloves, soda, and salt. Stir to combine, and set aside.
In a large mixing bowl, combine pumpkin, sugar, water, oil, and eggs. Whisk to stir well. Gradually stir in the flour mixture, about a quarter cup at a time, just until everything is mixed. Spoon into the muffin cups just up to the brim.
Bake for about 30 minutes, or until the ones in the middle pass the toothpick test. Remove from the oven, and let them cool for about five minutes in the pans before transferring them to a cooling rack. Serve with milk.
Bon appetite!
Tags: pumpkin, muffins, vegetarian
Ingredient List
1 1/2 cups whole wheat flour
1 1/2 cups AP flour
1 T cinnamon
1/2 T ground ginger
3/4 tsp. cloves
2 tsp. baking soda
1 tsp. salt
1 30 oz can pumpkin
3 cups sugar
1/2 cup water
1/2 cup vegetable oil
4 eggs
Preheat the oven to 330, and grease or line 2 dozen muffin cups.
In a medium sized mixing bowl, combine flours, cinnamon, ginger, cloves, soda, and salt. Stir to combine, and set aside.
In a large mixing bowl, combine pumpkin, sugar, water, oil, and eggs. Whisk to stir well. Gradually stir in the flour mixture, about a quarter cup at a time, just until everything is mixed. Spoon into the muffin cups just up to the brim.
Bake for about 30 minutes, or until the ones in the middle pass the toothpick test. Remove from the oven, and let them cool for about five minutes in the pans before transferring them to a cooling rack. Serve with milk.
Bon appetite!
Tags: pumpkin, muffins, vegetarian