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Pumpkin Muffin
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Description
Moist pumpkin muffins that make a great start to your day as breakfast, or a yummy sweet midday snack.
Ingredients
- ½ cups Buttermilk, Milk Or Almond Milk
- ½ whole Lemon, Juiced (only If You Are Using Milk Or Almond Milk)
- 2-¼ cups Whole Wheat Flour
- ¾ cups Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- 1 teaspoon Ground Ginger
- ½ teaspoons Salt
- ¼ cups Melted Butter
- ¼ cups Vegetable Oil
- 1 cup Pureed Or Mashed Pumpkin
- 1 whole Egg
- Cinnamon, For Dusting Over Muffins
Preparation
1. Preheat oven to 375ºF and line 12 muffin tins with paper liners.
2. If you are using milk or almond milk (I use almond milk) you will need to mix together the milk/almond milk with the lemon juice and let it stand for 5 minutes.
3. Combine flour, sugar, baking powder, baking soda, ginger, and salt.
4. In a separate bowl, whisk butter, oil, pumpkin, egg and your milk of choice.
5. Fold wet mixture into the dry until just combined.
6. Fill your muffin cups, top the batter with a dusting of cinnamon and bake for 20-25 minutes.
Enjoy!
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