Ingredientes para Carrot And Pumpkin Muffins
- 1 cup pumpkin puree
- Carrot
- 1 cup granulated sugar
- 2 large eggs
- Canola Oil
- All Purpose Flour
- Cinnamon
- Ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
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Cómo preparar Carrot And Pumpkin Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- Grate 1 cup carrots and mash 1 cup pumpkin puree. Add the grated carrots and pumpkin puree to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
36g
Fat
3g
Carbs
7g
