Our youngest son was taking home ec (though they call it by a new name these days) in 8th grade this fall. This past week, at the end of the quarter, they had a bake-off. His group picked pumpkin muffins – and they placed first! He brought me home the recipe, and he made another batch for us. They are moist and very tasty.
The only changes we made were using a whole can of pumpkin (it’s ¼ cup more than called for, so why waste it?) and opting for a stevia 1:1 sugar blend instead of granulated sugar (since the brown sugar already provides enough real sugar) to cut back on the sugar in it.
It was great watching my son commit to a recipe, follow it, and then even clean up. The class he took really sparked his interest in cooking.
Pumpkin Muffins
Ingredients:
- 1¾ cup all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1½ tsp pumpkin pie spice blend
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup avocado oil
- ½ cup granulated sugar or a 1:1 sugar substitute like stevia
- ½ cup packed brown sugar
- 1 15-ounce can pumpkin puree
- 2 large eggs
- ¼ cup milk
Directions:
Preheat the oven to 425° and line a muffin tin with parchment paper cups.
Whisk the four through salt in a large mixing bowl.
In a small mixing bowl, whisk the oil into the milk.
Add to the dry ingredients, stir with a spatula till just mixed.
Drop ¼ cup into each muffin cup.
Bae for 5 minutes, reduce the oven temperature to 350°, and bake for another 17 minutes (a toothpick should come out clean from the center).
Let cool for 5 minutes in the pan, then transfer to a cooling rack. Once cooled, store tightly covered.
Makes 12 muffins.
~Sarah