Pumpkin Muffins

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

1 cup coconut oil, melted
1 1/2 cups brown sugar
1 tsp vanilla
2 eggs
1 cup pumpkin purée
1 cup whipping cream
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 1/2 tsp pumpkin pie spice
1 tsp salt
Preheat oven to 350°F.
Using a mixer with paddle attachment, beat oil, sugar and vanilla together until well mixed. Add eggs one at a time, scraping down the bowl and beating after each addition. Mix in the pumpkin purée. Add cream and mix well, being sure to scrape down the sides to ensure itâs all evenly mixed. Sift dry ingredients together and add to the wet mixture. Mix only until just combined â no more. A few lumps are normal. You may even want to use just a rubber spatula/wooden spoon instead of the mixer for this step. Scoop the batter into lined or greased muffin tins. Bake for about 25-30 minutes. The middle will spring back when poked gently. Yield: 20 muffins


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