Thursday, November 21, 2013

The Perfect Fall Muffin... Yumpkins!

Want your house to smell amazing? Need a recipe to use up that other half of the can of pumpkin? Try these... I've made them twice in the past week and they disappear in a couple of days. I'm calling them YUMPKINS (yummy pumpkin muffins) :) The perfect Fall muffin!

These also freeze beautifully. Double the recipe and freeze in Ziplock bags in batches of 6.

Preheat oven to 400F. Grease muffin tins or line with paper. (Makes 24 mini + 6 regular size muffins)

Whisk together thoroughly in a large bowl: 
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • pumpkin muffins
  • 2-3 tablespoons ground flax seed (optional)
Whisk together in another bowl:
  • 2 large eggs
  • 1 cup milk or cream
  • 1/3 cup yogurt
  • 1 cup sugar or packed light brown sugar
  • 1/2 cup butter, melted*
  • 1 teaspoon vanilla
  • 1 cup cooked or canned pumpkin
Add wet ingredients to the flour mixture and mix together with a few light strokes, just until dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups.

Bake until a toothpick inserted comes out clean, about 12 minutes for mini muffins and 17 for regular size muffins.

Enjoy!! :) 

*I recently tried substituting coconut oil... Amazing!