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✿ Pumpkin Muffins

 

2 cups all-purpose flour (0r Gluten free flour)

2 teaspoons baking powder

1 tea spoon of chia seeds

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

pinch of ground allspice

1 stick (8 tablespoons) unsalted butter, at room temp. (or coconut oil)

1/2 cup sugar

1/4 cup (packed) light brown sugar (or Stevia)

2 large eggs (or two bananas)

1/2 teaspoon vanilla extract

3/4 cup canned unsweetened pumpkin puree

1/4 cup buttermilk (0r Coconut milk)

1/2 cup golden raisins

1/2 cup chopped walnuts or pecans or raisins

about 1/3 cup sunflower seeds, for topping.

  • Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet.
  • Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  • Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
  • One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
  • Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
  • Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
  • Bake for about 18 minutes ( depending on your oven), or until a knife inserted into the center of the muffins comes out clean.
  • Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

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