Day 85: Pumpkin Muffins

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!


Level: 👩🏽‍🍳

Serves: 8-12

Time: 45 minutes


RECIPE:


INGREDIENTS:

  • 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

STEPS:

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.


Enjoy!


- The Bored Baker 👩🏽‍🍳

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