Ingredients for Molletes De Calabaza Pumpkin Muffins
- Canned Pumpkin
- 1/2 cup milk
- 1 large egg
- Flour
- Salt
- Baking Powder
- Ground Cloves
- 1/2 cup raisins (optional)
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How to Make Molletes De Calabaza Pumpkin Muffins
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, combine 1 (15 ounce) can pumpkin puree and 1/2 cup milk. Whisk until smooth.
- Add 1 large egg to the pumpkin mixture and whisk until well combined.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1/2 cup granulated sugar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1/2 cup raisins (optional).
- Fill each muffin cup about halfway full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly browned. Start checking for doneness around the 25-minute mark.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
17g
Fat
2g
Carbs
6g
