Zutaten für Momosita's Pumpkin Muffins
- Whole Wheat Flour
- White Flour
- Ground Flax Seeds
- 2 tsp baking powder
- 1 tsp baking soda
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- ½ tsp salt
- Pumpkin Puree
- Butter
- Whole Milk
- Brown Sugar
- Granulated Sugar
- Eggs
- 1 tsp vanilla extract
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Zubereitung von Momosita's Pumpkin Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp flaxseed meal, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground nutmeg, and ½ tsp salt.
- In a separate bowl, whisk together 1 (15-ounce) can pumpkin puree, ½ cup (1 stick) melted unsalted butter, 1 cup milk or half-and-half, 2 large eggs, ¾ cup granulated sugar, ⅓ cup packed brown sugar, and 1 tsp vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just moistened. Do not overmix.
- Fill muffin cups about ¾ full. Sprinkle with cinnamon-sugar, if desired.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
73g
Fat
19g
Carbs
12g
