Quick Pumpkin Muffin Recipe
Short on time, no problem.. you can make delicious pumpkin muffins in just a few minutes from ingredients that you probably already have on hand with this easy recipe.Use fresh pumpkin when available and canned pumpkin during the winter and spring to bake these muffins all year long.
Try our Apple Walnut Muffin recipe for another delicious fall muffin recipe.
Preheat oven to 325 degrees. Lightly grease muffin pan or line muffin pan with paper baking cups.
In a large mixing bowl combine:
1 1/2 cup sugar
2 organic eggs
1 cup canned pumpkin (or fresh if you have it)
In another bowl sift together:
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt (try Sel Gris Sea Salt for the lowest sodium)
1 1/2 tsp pumpkin pie spice
1 2/3 cup flour
Mix dry ingredients with butter mixture. Slowly stir in oil and water until just mixed.
1/2 cup oil ( I use extra virgin olive oil)
1/2 cup water
Pour into bread pan or spoon into muffin pan. Depending on your oven, bake for:
Bread pan: 75-90 minutes
12 Muffins: 45 minutes
24 Mini muffins: 25 minutes,
or until a toothpick inserted into the center of several muffins comes out clean. Your baking time will vary depending upon your oven. Let cool 2-3 minutes before removing from pan. Serve at once.
About the ingredients in this fresh organic recipe:
Pumpkin: Pumpkin is overflowing with beta-carotene. Just 1/2 cup of canned pumpkin has over 5 times the daily RDA of vitamin A. In addition is low in calories, high in potassium and provides a healthy dose of iron to help prevent anemia.
