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
- 2-3 tablespoons ground flax seed (optional)
Yummmmmpkins |
- 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
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!