Pumpkin Muffins Recipe
Try this Pumpkin Muffins Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- 1 1/2 teaspoons baking powder
- 1/4 cup packed light brown sugar
- 1 3/4 cups all purpose flour
- 1/4 cup molasses
- 1/2 cup butter (melted)
- 1 cup cooked fresh or canned pumpkin pulp
- Carbohydrate 21.6219555321521 g
- Cholesterol 79.0395833325049 mg
- Fat 23.7032939236473 g
- Fiber 0.489636017551118 g
- Protein 2.97805503011489 g
- Saturated Fat 14.7900438823974 g
- Serving Size 1 1 muffin (70g)
- Sodium 183.475781803221 mg
- Sugar 21.1323195146009 g
- Trans Fat 1.74407989252413 g
- Calories 308 calories
Preheat the over to 375 degrees F.Grease or line with paper baking cupsIn a large bowl, blend together the flour, baking powder, baking soda, and salt.In a medium bowl, beat the eggs until foamy.Beat in the brown sugar, butter and molasses (in the egg mixture) until smooth.Combine both mixtures until smoothSpoon the batter into the prepared baking cups, filling each about three quarters full.Bake for 15 to 20 minutes (test with a toothpick in the center and if it comes out clean, it's done!)
