Wednesday, October 16, 2013

Pumpkin muffins

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 Muffins

slightly adapted from Libby's
  • 1.5 c all-purpose flour
  • 1.5 c whole wheat flour
  • 1 T pumpkin spice
  • 2 t baking soda
  • 1.5 c granulated sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/2 cup dried cranberries

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE 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.

BAKE 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.

PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes.

PREPARE 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). 

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