Tis the season for everything pumpkin! So if you have some leftover pumpkin in your pantry or you are stocking up at the store because it"s super cheap....I have just the recipe for you. These are a great option for holiday or weekend breakfasts or topped with cream cheese frosting can be your newest favorite dessert. They are VERY moist, flavorful, and light. The recipe is pretty simple, but the result is something special. My 2 year old gobbled them up even without frosting, and they were a huge hit with the other moms at my recent brunch. You can use nutmeg instead of the ginger and all spice combo....(we just didn't have any at the time:) To make life easier, make sure to divide the batter out with an ice cream scoop and don't forget to use muffin liners for faster clean up. Let's face it, nobody has time for extra soaking and scrubbing of dishes during the holidays. So if you happen to be hosting at your next party, treat your friends and family to a new breakfast or dessert treat that is sure to become a beloved holiday tradition. Add some cream cheese frosting and you have yourself some pumpkin cupcakes. Try out this easy and delicious recipe soon! Ingredients... Dry Ingredients: 1 3/4 cup flour 1 cup sugar 1/2 cup brown sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon ginger and all spice combined Whisk dry ingredients together Wet ingredients: 2 eggs 15 ounces canned pumpkin 1 teaspoon vanilla extract 1 tablespoon milk 1/2 cup coconut oil Mix and then combine with dry ingredients Scoop batter into a lined muffin dish with an ice cream scooper Bake at 375 degrees Fahrenheit for 22 to 24 minutes Top with cream cheese frosting and enjoy!
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Saj and LisaTeacher/Videographer and Stay-At-Home-Mom who enjoy making simple recipes and sharing them with others :) Archives
May 2019
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