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Lilly’s Table

 
 
© Lillys-Table.com Photo of Pumpkin Muffins
 

Tags: vegetarian Nut Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
No

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Pumpkin Muffins

 

With a cup of cooked pumpkin, a handful of pantry ingredients, and two bowls— a dozen lightly spiced, not too sweet muffins will soon be piping hot at your breakfast table. This recipe comes together quickly with little mess. You can use cupcake papers or not. Either way, spray or rub the papers lightly with oil and the muffins will be less likely to stick.

Ingredients

  • 1¼ cup flour
  • 2 teaspoons baking powder
  • 1½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup pumpkin, puree, cooked or canned
  • ⅓ cup oil
  • ⅓ cup honey, or maple syrup
  • 2 eggs

Serving Size: 6 People

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Preparation Instructions

Preheat oven to 375.

Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.

In separate bowl, whisk together the pumpkin, oil, honey, and eggs.

Pour the wet into the dry, folding it in with a soft spatula.

Spray a muffin tin or line with the cupcake papers and spray lightly with an oil mister.

Divide the batter into the muffin tin. Place in the oven for 18-25 minutes until a toothpick inserted in the center comes out clean.