Pumpkin Muffins

If you are like me when fall rolls around you are adding pumpkin to just about every treat out there. And of course breakfast is no exception.

Pumpkin Pancakes and Pumpkin French Toast, and Pumpkin Scones are a fall necessities (lol yes necessities :), and I’m thinking we ought to add these Pumpkin Muffins to that list too.

Ingredients

• 1 1/2 cups (212g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/4 cups (255g) granulated sugar
• 1/2 cup (120ml) vegetable oil*
• 1 cup (244g) canned pumpkin
• 2 large eggs
• 1/4 cup (60ml) apple juice or water

Instructions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.
3. In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
4. .....................................

for full recipes please see : www.cookingclassy.com

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