Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Pureed pumpkin: 1 cup (240g)
- Apple cider: 1 cup (240ml)
- Brown sugar: 1/2 cup (100g)
- Granulated sugar: 1/2 cup (100g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin puree, apple cider, brown sugar, granulated sugar, eggs, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill the prepared muffin cups about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 250 per muffin
- Carbohydrates: 45g
- Protein: 5g
- Fat: 10g
- Fiber: 3g
- Sugar: 20g
Dish Characteristics:
- Pumpkin and apple flavor
- Moist and tender
- Warm and comforting
- Perfect for a fall dessert or breakfast
User Comments:
- "These muffins were absolutely delicious! The pumpkin and apple flavors were perfectly balanced."
- "I love the dense and moist texture of these muffins."
- "I made them for a potluck and they were a huge hit!"
- "I added a dollop of whipped cream to mine for an extra touch of indulgence."
- "These muffins are a great way to enjoy the flavors of fall."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough muffins.
- If you do not have apple cider, you can substitute orange juice or milk.
- To make gluten-free muffins, use a gluten-free flour blend.
- To add a crunchy topping, sprinkle the muffins with a streusel mixture before baking.
