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Fall Breakfast Favorites: Pumpkin Muffins

Monday, October 3, 2016

Pumpkin Muffins


Preheat oven 375 degrees.

Prepare one bowl for all dry ingredients.

Prepare one larger bowl with all wet ingredients.

Pour well combined dry ingredients into your larger bowl of wet ingredients.

Fold in your chocolate chips.

Ice cream scoop batter into greased 12 tin muffin pan and bake for 23-25 minutes

1 3/4 c.  AP flour
1 c. Sugar
1/2 c. Dark Brown Sugar
1/2 tsp salt
2 tsp cinnamon
1/8 tsp allspice
1/4 tsp g. cloves
1/4 tsp.nutmeg
1/4 pumpkin pie spice

1/2 c. Melted coconut oil (or melted butter)
1/2 c. Mashed Banana (or 2 eggs or choice egg substitute)
15 oz. pumpkin purée
1tsp vanilla extract

Topping options : 1/2 c. chocolate chips, 1 sliced banana, 1/2 c. rolled oats







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