November 21, 2014
November 14, 2014
November 12, 2014
Sooooo very yummy!
A perfect recipe to use some of my Halloween pumpkin puree.
2 cups pumpkin puree
2 cups all purpose flour
1 cup whole wheat flour (I used 3 cups white flour)
1 1/2 cups sugar (I used 1 cup white, 1/2 cup brown sugar)
2 tsp baking soda
1 tsp baking powder
1 tsp pure vanilla extract
1/2 cup canola oil
3 tsp pumpkin spice (2 tsp cinnamon + 1 tsp nutmeg + 1 tsp all spice)
Sugar Cinnamon coating
1/2 cup of raw sugar
2 tsp cinnamon
Mix flour, sugar, baking powder, baking soda and spices together.
Whisk together eggs and pumpkin. Add oil and vanilla. Mix until all incorporated.
Slowly add in dry ingredients one cup at a time and mix until there are no lumps.
Scoop batter into a greased muffin pan and fill each 2/3 full.
Bake for 15-20 minutes at 350 degrees.
While the muffins bake, mix sugar and cinnamon together (hello multi tasking!!)
When the muffins are out of the oven and cooled, use a butter knife to loosen them out of the pan.
Toss the muffins one by one in the cinnamon and sugar coating.
(Thank you to BabyBoyBakery for a version of this recipe and the idea. If you don't already follow this blog I'd recommend it… for many reasons).