Pumpkin Muffins
Recipe 1 - Pumpkin Cranberry MuffinsFrom theppk.com prep time: 15 minutes | cooking time: 20 - 24 minutes | makes 15 Equipment - 1 dozen muffin tins + 3 more
- 2 large mixing bowls
Ingredients - 2 1/2 cups unbleached all purp flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoons ginger
- 1/2 teaspoon nutmeg
- 1/3 cup soymilk
- 1/3 cup canola oil
- 1/2 cup pure maple syrup
- 1/2 cup brown rice syrup
- 2 teaspoons grated orange zest (zest from one orange)
- 15 oz pureed pumpkin (fresh or from a can)
- 2 teaspoons vanilla
- 1 1/2 cups fresh cranberries, lightly chopped
Directions Preheat oven to 400 F. Spray muffins tins with non stick cooking spray or lightly grease them with margarine or oil. I don't suggest using paper liners, they tend to stick to them. Sift together flour, baking powder, salt and spices. In a separate bowl, whisk together pumpkin, maple syrup, brown rice syrup, oil, soymilk and vanilla, until well emulsified. Add orange zest to this mixture. Pour wet ingredients into dry and combine with a large wooden spoon or a stiff spatula. Fold in cranberries. The batter will seem too thick, but it's fine. Fill muffin tins (with an ice cream scooper, if you have one). You want to over fill them so they puff out all nice and big. Bake 20 - 24 minutes. Recipe 2 - The Easiest Pumpkin Muffins EverIngredients: - 15oz can pumpkin
- 1 box spice cake mix
Mix together and pour into muffin tins. Bake as directed on cake box. ~ Contributed by Carole at Moody AFB To make a suggestion, fill out our feedback form. | 
