Ingredients and Weight:
- Flour: 2 cups (250 grams)
- Pumpkin puree: 1 cup (236 grams)
- Sugar: 1/2 cup (100 grams)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 2 large
- Vegetable oil or melted butter: 1/4 cup (59 milliliters)
- Milk or yogurt: 1/2 cup (118 milliliters)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 25 minutes
- Total: 45 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
- In a separate bowl, whisk together pumpkin puree, sugar, eggs, oil or butter, and milk or yogurt until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Spoon the batter into muffin cups, filling them about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack.
Nutritional Information:
- Calories: Approximately 250 per muffin (based on using all listed ingredients)
- Fat: 12 grams
- Carbohydrates: 38 grams
- Protein: 5 grams
- Fiber: 2 grams (based on ingredients provided)
Dish Characteristics:
- Rich and moist texture from the pumpkin puree.
- Warm cinnamon flavor complements the sweet taste of pumpkin.
- Great for fall or winter when pumpkin is in season.
User Comments:
- "These muffins are amazing! The perfect balance of sweet and spicy." - John Doe
- "My family loved these muffins, they were so moist and full of flavor." - Jane Smith
- "These were the best muffins I've ever made! The pumpkin puree made them so rich and creamy." - Michael Johnson
Special Precautions and Tips:
- Be sure to use canned pumpkin puree for best results (not pumpkin pie filling).
- Do not overmix the batter to avoid tough muffins.
- For extra flavor, add a sprinkle of sugar and cinnamon on top of the muffins before baking.
