Better Than Bucks - Pumpkin Spice Muffins

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Dec. 25, 2018

These Pumpkin Spice Muffins are an amazing fall treat! This recipe uses our pumpkin spice blend, and you can use any winter squash you like in them: pumpkin, blue pumpkin, sweetmeat, butternut, etc.

Ingredients

All purpoase flour 3 Cup (48 tbs) (750 mL)
Ginger powder 1 Teaspoon (5 mL)
Cinnamon 1 Teaspoon (5 mL)
Allspice 1/2 Teaspoon (2 mL)
Ground cloves 1/4 Teaspoon (1 mL)
Ground nutmeg 1/4 Teaspoon (1 mL)
Baking powder 2 Teaspoon (10 mL)
Baking soda 1 Teaspoon (5 mL)
Coarse salt 1/2 Teaspoon (2 mL)
Canned pumpkin puree/Canned squash 14 Ounce (1 can of 398 mL)
Sugar 1 Cup (16 tbs) (250 mL)
Canola oil 1 Cup (16 tbs) (250 mL)
Egg 1 Large
Pure vanilla extract 2 Teaspoon (10 mL)

Directions

GETTING READY:

1. Preheat oven to 180ºC (350ºF).

MAKING:

2. Stir together the dry ingredients: flour, ginger, cinnamon, allspice, cloves, nutmeg, baking powder, baking soda, and salt.

3. In a large bowl, mix the pumpkin, sugar, oil, egg, and vanilla.

4. Add the dry ingredients to the pumpkin mixture in 2-3 additions, and stir just until combined.

5. Evenly fill 12 muffin cups.

6. Bake for 25 minutes, or until springy to the touch.

SERVING:

7. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 12