Fall Breakfast Muffins
Fall Breakfast Muffins recipe
Yield
24 servingsPrep
25 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
sea salt
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
pumpkin
|
|
| ¼ | cup |
vegetable oil
|
|
| ⅔ | cup |
honey
|
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
sea salt
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
pumpkin
|
|
| 59 | ml |
vegetable oil
|
|
| 158 | ml |
honey
|
|
| 2 | large |
eggs
beaten |
|
Directions
Mix dry ingredients together in a large bowl.
Mix liquid ingredients well.
Add the liquid ingredients to the dry ingredients and mix just until the flour is moistened.
Batter will be lumpy. Fill 24 well-greased muffin tins ⅔ full and bake at 400℉ (200℃). for 20 minutes. Cool 10 minutes in pans or wire rack.
Loosen muffins with a knife; invert onto wire racks.
Serve warm.
