Mini Pumpkin Muffins
Yield
24 muffinsPrep
15 minCook
15 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¾ | cup |
canned pumpkin purée
|
|
| ½ | cup |
vegetable oil
|
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
|
*
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 177 | ml |
canned pumpkin purée
|
|
| 118 | ml |
vegetable oil
|
|
| 158 | ml |
milk
|
|
Directions
Preheat oven to 350?F.
Grease two muffin tins. Muffin cups should be 1 ¾ inches in diameter.
In a large bowl, stir flour with brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg until blended; set aside.
In a separate bowl, stir pumpkin with milk and oil until blended.
Stir into flour mixture just until blended (do not overmix).
Spoon batter into muffin tins, filling about ¾ full.
Bake in preheated oven 10 to 15 minutes, until a cake tester inserted in centre comes out clean.
Turn on to rack to cool.
