Pumpkin Muffins
3 cups bread flour ( or gluten free)
2 cups sugar or
( you can replace sugar with I small can carrots adds extra calories and nutrition)
1/4 cup butter, melted
1/4 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
In a bowl, combine sugar, melted butter, oil, egg, pumpkin and water Beat for 90 seconds until well mixed Whisk together flour, baking powder, baking soda, salt and spices until no streaks remain Combine flour mixture with pumpkin mixture. Cover batter and let stand at room temperature for 60 minutes Preheat oven to 400 Fill greased muffin cups 2/3 full Bake for 15-20 minutes or until muffin tops spring back when lightly touched Brush tops of muffins with melted butter while still warm and sprinkle with coarse sugar, if desired (omit this step if freezing) If the muffins are to be frozen, let cool for one hour, then tightly wrap in plastic wrap and store in zip lock freezer bags. To reheat, wrap loosely in foil and bake for 5-10 minutes at 350F., or they may be reheated in the microwave loosely wrapped in a damp paper towel
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New sensitive stomach Recipe
- By nanascorner
- Posted November 3, 2009 at 8:42 am · 3 replies
- Shared with the public
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