Mr A was growing tired of waffles every day so it became time to make muffins! It's officially Fall. There are pumpkins everywhere so why not pumpkin muffins? I pretty much used Libby's Pumpkin Muffins recipe and they turned out fantastic. I will make them again.
I did make a few tweaks. I used half AP flour and half whole wheat flour. I halved the amount of sugar and added a little vanilla extract. I left out the salt by mistake. I used buttermilk instead of water/juice. And I added dried cranberries. In retrospect, chocolate chips would have been tasty too.
Aren't the muffin cups pretty? My MIL bought them at some point. Mr A described them like flowers when you peel them off the muffin.
Pumpkin Muffinsslightly adapted from Libby's
flour, pumpkin pie spice, and baking soda in large bowl. Combine sugar, pumpkin, eggs, vanilla extract, oil and buttermilk in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.
as above; filling 3/4 full. Bake for 15 to 17 minutes.
as above; filling 3/4 full. Bake for 33 to 36 minutes.
Note: *LIBBY’S 100% Pure Pumpkin is considered a Super Food as it is low in calories and fat and is a naturally rich source of fiber and Vitamin A (an antioxidant). oven to 350° F. Paper-line or grease 30 muffin cups.