Recipe – Pumpkin Muffins

October is fast approaching, and a variety of pumpkin-spice recipes is sure to brace our kitchen.  Pumpkin recipes taste delicious and give your body that extra boost of veggie goodness.

Pumpkin muffins are perfect breakfast treats as we settle into the fall. The spice blend gives them incredible autumn flavor.

Recipe Ingredients

Ingredient	US measure	Metric measure
Cooked and pureed pumpkin	1 cup	250 ml
Organic whole wheat self-raising flour	7/8 cup	207 ml
Baking powder	1 teaspoon	5 ml
Buttermilk or full-fat milk	¾ cup	180ml
Baking soda	1 teaspoon	5 ml
Granulated white sugar	¾ cup	180 ml
Raisins or dried cranberries	1 cup	240 ml
Ground cinnamon	1 ½ teaspoons	7.5 ml
Salt	½ teaspoon	2.5 ml
Vanilla extract	1 teaspoon	5 ml
Ground cloves	¼ teaspoon	1.25 ml
Ground ginger	½ teaspoon	2.5 ml
Nutmeg	¼ teaspoon	1.25 ml
Eggs	2 large

Recipe Directions

• Preheat oven to 400F or 205C and place rack in the center of the oven.
• Prepare the muffin pan (use a nonstick vegetable spray).
• In a medium-size mixing bowl, add pumpkin puree, buttermilk, and vanilla extract. Whisk until well combined. Add in the eggs one at a time, beating after each addition until well mixed. Set aside.
• In a large mixing bowl, mix the dry ingredients – flour, baking powder, baking soda, sugar, ginger, cloves, nutmeg, cinnamon, and salt.
• Add the dry ingredients to the milk/egg/puree ingredients and mix until combined.
• Add raisins or dried cranberries
• Fill the muffin cups to about 2/3 full with the batter using an ice cream scoop (you can also use two spoons as an alternative).
• Place in your oven and bake for 20-25 minutes, or until golden brown.
• Remove from oven and place on a cooling rack.

Servings

This recipe makes 12 muffins.

How best to serve the dish?

These muffins can be enjoyed at any time of the day with your favorite drink.

How to store

Wrap each muffin in a paper towel and place them in a sealable bag or airtight container and store at room temperature for 5 days, or put them in the freezer.

How long can it be stored?

Frozen  Pumpkin Muffins can last up to three months.