Fresh Pumpkin Muffins- HLN Segment

Pumpkin Muffins

Yield- 24 mini muffins                    

Prep Time- 20                         Cook Time- 15

12 standard muffins

                                                 

Pumpkin Guts

2 Cups of peeled Pumpkin-seeds removed and roasted until soft

*Puree until smooth



Muffin Mix

2 C Almond Flour 

1 tsp Baking Powder

¼ tsp Baking Soda

½ tsp Salt

1 tsp Cinnamon

1 C Pumpkin Puree

⅔ C Light Brown Sugar

1 Stick Butter -melted

1 tsp Vanilla extract

1 Large Egg



Toppings


Shaved Chocolate

Candied Pecans

Greek Yogurt

Mini m&ms

Candy Corn

Roasted Pumpkin Seeds

Halloween Sprinkles or toppers 


Steps

* Preheat oven on 350



  1. Whisk flour, baking powder, salt, cinnamon, and baking soda in a medium bowl. Combine pumpkin puree, sugar, butter, vanilla, and egg in a large bowl. Stir until ingredients are combined. 

  2. Slowly add flour to the pumpkin mixture until combined.

  3. Butter or oil muffin tins. Fill each muffin cup with batter. Bake until the muffins rise and pull away from the sides and a toothpick inserted in the center comes out clean. 12-15 mins. Transfer muffins to a cooling rack and when cooled, decorate and top as desired! 



Plate + Enjoy!

   

   

Equipment Needed:

Small Bowls, Large Bowl, Medium Clear Bowl, Spatula, 2 or 4oz Scoop, Muffin Tins, 

Christan WillisComment