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A creamy moist muffin that tastes like pumpkin pie without the crust.
Heat oven to 350 F. Lightly coat a standard muffin tin with cooking spray and set aside.
In large bowl whisk together the egg, egg whites and sugars until combined. Add the pumpkin, coconut milk and vanilla extract; mix until combined. Add the pumpkin spice; mix until combined.
In a separate bowl add flour, baking powder, baking soda and salt; mix until combined.
Slowly pour the flour mixture into the pumpkin mixture and whisk until just moistened.
Pour the batter about 3/4′s of the way full into the prepared muffin tin. Place into the oven and bake for 20-25 minutes until golden and a toothpick that is inserted into the middle of a muffin comes out clean. Cool on wire racks.
Adapted from the Baker Chick.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!