Pumpkin muffin

Votes: 2

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 12 muffins

Pumpkin muffin - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup premium flour
1 cup whole grain flour
1 teaspoon baking soda
0.5 tsp salt
1 teaspoon ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground cloves
1/8 tsp ground nutmeg
0.75 cups brown sugar
3 tablespoons molasses
0.25 cup canola oil
2 large eggs
1 tbsp. pumpkin puree
1 teaspoon vanilla extract
0.75 tbsp. low-fat yogurt
0.25 cup raw pumpkin seeds

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C. Coat a 12-cup mini muffin tin with cooking spray.
In a medium bowl, combine flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, combine the sugar, molasses, butter, and 1 egg. Add the egg and beat well. Add the pumpkin and vanilla and beat well. Add the flour in two additions, pouring in the buttermilk between each addition. Beat until combined.

Pour the batter into the prepared muffin pan and sprinkle with pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes; a skewer inserted into the center of one muffin should come out clean.
Let cool on a wire rack for 15 minutes. Cut the muffins in circles with a knife to break them apart. Let cool completely.

Recipe gluten-free pumpkin muffin.

Categories:

recipe / Desserts / Cupcakes, biscuits / / Pumpkin dishes / Pumpkin desserts and pastries / American cuisine / Ellie Krieger

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