Pumpkin Puree
Pressure cook pumpkin cut into chunks. Cool, scoop out pulp, blend with a fork or hand blender.Pumpkin Spice
- 1 small Nutmeg- 2-3 inch long pieces of cinnamon
- (Optional) 1 inch piece of dried ginger
Grind to a fine powder.
Dry Ingredients
1.5 Cups of Flour1 teaspoon of Baking Soda
1 teaspoon of Pumpkin Spice
In a large bowl, mix 1 cup of sugar and 2 eggs
Add 1/4 cup of unsalted Butter, and 1.5 cups of Pumpkin Puree, mix
Add the dry ingredients to the bowl and gently fold.
Bake at 175 C for 23 minutes in an oven... Baking time may differ depending on the flour used, type of oven, and size of the muffins, so I rely on the toothpick test to check for completion.
Rest for 15 minutes when you take it out of the oven, then cool completely on a wire rack. Can be stored for 3 days outside in an airtight box, or 1 week in the fridge (microwave for 30 seconds before eating if you store it in the fridge)
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