Equipment
- muffin pan
- 12 Paper cups
Ingredients
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 2 eggs
- 15 ounce Pumkin Puree canned
- 1/2 cup butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees.
- Grease your muffin pan or line it with paper liners.
- In a large bowl, add the flour, granulated sugar, brown sugar, baking soda, cinnamon, salt and nutmeg and whisk together. Set aside.2 cups all-purpose flour, 3/4 cup brown sugar, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon Salt, 1/2 teaspoon Ground Nutmeg
- In another bowl, whisk together the eggs, pumpkin puree, melted butter and vanilla extract.2 eggs, 15 ounce Pumkin Puree, 1/2 cup butter, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Stir to the ingredients are just combined. Do not over mix.
- Divide the batter up evenly between each well. You can use an ice cream scoop to make it easier to portion out the batter.
- Bake for 20 to 23 minutes. Insert a toothpick into the center to see if it comes out clean. If not bake for another 2 minutes and recheck.
Nutrition
Serving: 12g | Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Fiber: 1g
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