Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 217.1
- Total Fat: 10.2 g
- Cholesterol: 31.0 mg
- Sodium: 154.2 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.7 g
View full nutritional breakdown of Pumpkin Muffins calories by ingredient
Introduction
Based off Alton Brown's Pumpkin Bread. This has one cup more pumpkin and no toasted pumpkin seeds. I use butternut squash when Pumpkin is out of season. Based off Alton Brown's Pumpkin Bread. This has one cup more pumpkin and no toasted pumpkin seeds. I use butternut squash when Pumpkin is out of season.Number of Servings: 18
Ingredients
-
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
4 cups shredded fresh pumpkin
1/8 tbsp butter for greasing pans.
Directions
Coarsely Shred inner flesh of pumpkin or squash(4 cups)
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures(don't over mix) and fold in the shredded pumpkin or squash.
Place in greased muffin tins. (cups about 3/4 full)
Bake for around 30 min (Golden brown and thoroughly cooked)
After removing from oven, take table knife(or similar Utensil) and carefully run around edge of each muffin to loosen from side. Wait about 10 min after baking before attempting to remove to prevent bottoms from sticking.
Serving Size: 18 Muffins
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures(don't over mix) and fold in the shredded pumpkin or squash.
Place in greased muffin tins. (cups about 3/4 full)
Bake for around 30 min (Golden brown and thoroughly cooked)
After removing from oven, take table knife(or similar Utensil) and carefully run around edge of each muffin to loosen from side. Wait about 10 min after baking before attempting to remove to prevent bottoms from sticking.
Serving Size: 18 Muffins