Easy Pumpkin Muffins
These are a daycare standard
Yield
12 servingsPrep
15 minCook
25 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| 2 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoon |
vegetable oil
up to 4 tablespoons |
|
| ¾ | cup |
milk
|
|
| 1 | cup |
pumpkin
or yams (sweet potato) |
|
| 1 | x |
chocolate chips
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
vegetable oil
up to 4 tablespoons |
|
| 177 | ml |
milk
|
|
| 237 | ml |
pumpkin
or yams (sweet potato) |
|
| 1 | x |
chocolate chips
optional |
*
|
Directions
Preheat the oven to 350℉ (180℃).
In a large bowl, whisk together flour, salt, sugar, baking powder, cinnamon, and nutmeg.
In another bowl, whisk the eggs, vegetable oil, milk, and pumpkin purée until well combined.
Pour the wet mixture into the flour mixture, stir until just moistened and incorporated.
Divide among a 12-cup muffin tin coated with cooking spray, or a 9 by 5-inch loaf pan coated with cooking spray.
Bake muffins for about 25 minutes, bread for about 45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan on a wire rack for about 10 minutes.
Remove the muffins or bread from the pan, and let cool on the rack.
Serve warm or at room temperature.
