I have some leftover pumpkin that I need to use up…so I decided to look for a yummy muffin recipe. Except NONE of my family cookbooks have any!!!! WHAT??!! Hmmm, maybe pumpkin isn’t so popular with my families, ha!
Anyway, so I went on the hunt for a yummy, somewhat healthy, pumpkin muffin recipe. I found this recipe on Pinterest and it looked easy and yummy (she said her children like it!). So I got to work (tweaking where needed – below is how I made them):
1 1/3 cup flour 3/4 tsp baking soda
3/4 tsp baking powder 3/4 tsp cinnamon
1/4 tsp salt 2 large eggs
1/2 cup milk 1/4 cup pure maple syrup
3 tbsp butter, melted 2 tsp vanilla
1/2 cup pureed pumpkin Chocolate chips (or any addition you like!)
Preheat oven to 350 degrees and line a muffin tin with baking cups.
In a bowl, combine flour, baking soda, baking powder, cinnamon and salt.
In a larger bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, vanilla and pumpkin. Whisk until incorporated.
Gradually add the flour mixture into the egg mixture, using a fork to mix in a clockwise motion. Add chocolate chips until you have the amount you like in your muffins. 🙂
Once mixture is just combined, scoop into muffin cups. I filled mine about 3/4 full.
Bake at 350 degrees for 20 minutes, inserting a toothpick to check (if the toothpick comes out clean, they’re ready!) if they’re ready.
Remove muffins from oven and pan – allow to cool on a wire rack until they’re the temp you like. I LOVE warm muffins, so I was all about that . 😉
These muffins are definitely child-approved!!!!!! Oh, and mommy approved as well. Very yummy!