Pumpkin Muffins
Moist and tender spiced Pumpkin Muffins.
Ingredients
For 0002 Batch(es)
Recipe
- 1 1/2 cup(s) wheat flour
- 1 cup(s) all purpose flour
- 1 1/2 teaspoon(s) baking soda
- 1 1/4 teaspoon(s) salt
- 1 1/4 teaspoon(s) ground cinnamon
- 1 1/8 teaspoon(s) ground nutmeg
- 3/4 teaspoon(s) ground cloves
- 1/2 teaspoon(s) ground ginger
- 1 1/2 cup(s) sugar
- 2/3 cup(s) canola oil
- 4 floz water
- 3/4 cup(s) egg substitute
- 1 3/4 cup(s) organic canned pumpkin
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Place cupcake baking cups in each muffin cup.
- In a large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mix until combined.
- In a medium bowl, mix to pour in sugar, oil, water, and egg substitute. With a whisk stir in pumpkin.
- Add sugar mixture to flour mixture, stirring just until moistened.
- Fill each muffin cup to about 0.25-0.33 full.
- Bake for 25 minutes or until center comes clean with at toothpick.
- Cool for 5 minutes and serve with cream cheese frosting or plain.