With leftover pumpkin puree from yesterday's bake (pumpkin chip cookies) I decided to make pumpkin muffins. So easy, and again, a one bowl dish, you will make this all the time!!!
Fill these muffins 3/4 of the way full. This goes for ALL muffins/cupcakes. For best results use a cookie scoop. If you don't have one your next best option is to use 2 spoons.
If you want to frost or glaze these you can. Frostings: Cream Cheese Frosting, vanilla, chocolate, and pumpkin.
If you want to glaze: Vanilla icing or cream cheese. I found that cream cheese and pumpkin go really well together.
These are really similar to my raspberry filled cupcakes. Less sugar, more pumpkin, whole wheat flour!
Time: 45 minutes
1 1/2 cups whole wheat flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 of 15oz can of pumpkin puree
1/3 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F and line 12 muffin tins.
Whisk together flour, sugar, and baking soda. Slowly add in the rest of the wet ingredients and mix together. With a cookie scooper, plop batter into prepared muffin tins. Bake for 25-30 minutes.
- The Bored Baker 👩🏽🍳