Easy

Pumpkin Pie Muffins

rpic_20170706194829_lg

Prep Time: 00:20

Bake Time: 00:25

Total Time: 00:45

Yield: Makes 12-16 or 24 minis

rpic_20170706194829_lg

Ingredients

1 3/4 cups sugar
1/2 tsp pumpkin pie spice
1 1/2 cups oil
1/8 tsp salt
4 large eggs
1 cup chopped dates, or minced cranberries, loosely packed, plumped and dried
2 tsp vanilla extract
1/2 cup finely chopped toasted walnuts, optional or pumpkin seeds
3 1/2 cups all-purpose flour
2 1/2 tsp Clabber Girl Baking Powder
1 tsp Clabber Girl Baking Soda
1 1/2 cups of pumpkin puree
2 tsp cinnamon

Directions

Preheat oven to 350° F. Generously grease 3 small loaf pans (8×4-inch), 12 to 16 mini loaf pans or 24 muffin cups. Flatten out some muffin liners for the mini loaf pans. Line a large baking sheet with parchment paper. In a large bowl, blend the sugar, oil, eggs, pumpkin, vanilla and lemon zest. In another bowl, stir together dry ingredients. Mix into wet batter, stirring gently but thoroughly. Add dates, raisins and nuts. Scoop batter into prepared loaf pans. Bake until loaves test done, a cake tester inserted into the center will come out almost clean, about 40 to 45 minutes for larger loaves, 25 to 35 minutes for mini loaves. Cool 10 to 15 minutes before unmolding and serving.

Pumpkin Pie Muffins

rpic_20170706194829_lg

Prep Time: 00:20

Cook Time: 00:25

Total Time: 00:45

Yield: Makes 12-16 or 24 minis

Ingredients

1 3/4 cups sugar
1/2 tsp pumpkin pie spice
1 1/2 cups oil
1/8 tsp salt
4 large eggs
1 cup chopped dates, or minced cranberries, loosely packed, plumped and dried
2 tsp vanilla extract
1/2 cup finely chopped toasted walnuts, optional or pumpkin seeds
3 1/2 cups all-purpose flour
2 1/2 tsp Clabber Girl Baking Powder
1 tsp Clabber Girl Baking Soda
1 1/2 cups of pumpkin puree
2 tsp cinnamon

Directions

Preheat oven to 350° F. Generously grease 3 small loaf pans (8×4-inch), 12 to 16 mini loaf pans or 24 muffin cups. Flatten out some muffin liners for the mini loaf pans. Line a large baking sheet with parchment paper. In a large bowl, blend the sugar, oil, eggs, pumpkin, vanilla and lemon zest. In another bowl, stir together dry ingredients. Mix into wet batter, stirring gently but thoroughly. Add dates, raisins and nuts. Scoop batter into prepared loaf pans. Bake until loaves test done, a cake tester inserted into the center will come out almost clean, about 40 to 45 minutes for larger loaves, 25 to 35 minutes for mini loaves. Cool 10 to 15 minutes before unmolding and serving.