Saturday, September 17, 2016

Pumpkin Time


Because the air has started to cool and feel more autumn like I decided yesterday to roast one of the pumpkins from our garden so I can begin making lots of pumpkiny treats. Last night I used some of the pumpkin for some delicious pumpkin muffins. The only thing I would change about this recipe is to add some pumpkin seeds and walnuts to give it a little more crunch. 
  • 1 ¾ Cups All-Purpose Flour
  • 1 ¼ Cups Sugar
  • 1 Tablespoon Baking Powder
  • ¼ Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Nutmeg
  • ½ Teaspoon Ginger
  • ¼ Teaspoon Allspice
  •  Teaspoon Cloves
  • 1 Cup Pumpkin, Puréed
  • ½ Cup Soy Milk
  • ½ Cup Vegetable Oil
  • 2 Tablespoons Molasses
1.Preheat oven to 400°.
Lightly grease a twelve-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. 
2.In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses.
Pour the wet ingredients into the dry and mix. 
3.Fill the muffin cups two-thirds full.
Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
Notes:
Isa Chandra Moskowitz. "The Best Pumpkin Muffins" 

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