Pumpkin Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ½ cups (212g) all purpose flour
- 3 teaspoons pumpkin spice (or 1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger, ⅛ teaspoon cloves)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ can 1 cup pumpkin puree ((8 ounces or 225g))
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup water (or orange or apple juice)
Method
- Preheat oven to 350°F/180°C
- Combine dry ingredients, flour, spices, baking powder, and salt.
- Combine sugar with wet ingredients. Sugar, pumpkin puree, eggs, oil and water.
- Add wet ingredients to dry ingredients, do not over mix the batter.
- Divide between 12 lined muffin cups
- Bake for 20-25 minutes or until a toothpick inserted in the centers comes out clean.
- Allow to cool then remove from pan and serve.