The Baking Coach: Pumpkin Muffins

By
Lisa Basini
-
66

Pumpkin Muffins

Makes 24 Muffins

YOU WILL NEED :

  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 2-3/4 cups all-purpose flour, extra for rolling
  • 1 teaspoon salt
  • 3 tablespoons olive oi
  • 1 stick melted butter2-12 cupcake pans with liners

Notes: No pumpkin pie spice, no problem!
You can use the following:

  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

HERE’S HOW YOU DO IT :

Preheat the oven to 350°. Line two cupcake pans with 24 liners

In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.

In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla, until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

Pour the batter filling ¾ of the way into the prepared cupcake pan. Bake at 350 for 20-24 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Freezing instructions: Muffins will freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.  

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