Better Than Bucks - Pumpkin Spice Muffins
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
