Zutaten für Peppy Pumpkin Muffins
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Cinnamon
- Ground Ginger
- Nutmeg
- Ground Cloves
- Unsalted Butter
- 3/4 cup packed light brown sugar
- 1 large egg
- Canola Oil
- 1/2 cup milk
- 1 cup pumpkin puree
- 1-2 tablespoons pumpkin seeds
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Zubereitung von Peppy Pumpkin Muffins
- Preheat oven to 350°F (175°C). Grease or line 24 mini muffin cups or 12 standard muffin cups.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg, 1/4 cup vegetable oil, 1/2 cup milk, and 1 cup pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1/2 cup chopped dried cranberries.
- Fill each muffin cup about 2/3 full. Sprinkle each muffin with 1/4 teaspoon pumpkin seeds.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
36g
Fat
15g
Carbs
7g
