Thursday, January 23, 2014

Pumpkin Muffins

We made our own pumpkin puree this year, and it was interesting learning to cook with amounts that weren't measured by the can. It also meant we needed recipes that used varying amounts of pumpkin puree, since we didn't think to measure the puree before we froze it. These muffins became our go-to method for finishing off the rest of the pumpkin.

Note that the recipe is pretty forgiving with the pumpkin. If you have an extra quarter cup, just throw it in. We also made these once using mashed sweet potatoes, and they tasted pretty much the same. Substitutions for the win. In a pinch, you can also add half a cup of chocolate chips. Everything is better with chocolate.


Dry Team
  • 1.5C flour
  • 1 t pumpkin pie spice
  • 1 t baking powder
  • .5 t baking soda
  • .5 t salt

Wet Team
  • 1 C pumpkin
  • 1 C sugar
  • 1/3 C canola
  • 2 eggs

  1. Preheat oven to 350 degrees.
  2. Add dry team to a small bowl and combine
  3. Add wet team to a mixing bowl and mix.
  4. Add dry to wet and mix.
  5. Spoon into muffin tins. If you hate life, feel free to grease the tins or use paper cups. As for me and my house, we use silicone baking cups.
  6. Bake at 350 for 25-30 minutes.

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