Before I go to the post, here is wishing all my readers who are celebrating Christmas today a very Merry Christmas. Hope you all are having a great time with family, friends and of course good food :) Moving on, baking with pumpkins has been on my to do list for the longest time. I have no idea why I resisted or waited so long to try anything with it. Anyway as they say, better late than never :) I finally got a chance to try this easy pumpkin muffins that were so soft and delicious that I just loved them. The combination of cinnamon and nutmeg adds a wonderful fragrance and flavor to these muffins.
And the best part, these muffins do not have any eggs or butter so they are a guilt free treat too :) I used this recipe as a reference for this muffin and I am so, so glad I tried these. Now I have many more pumpkin recipes swirling around my head, let me see how many recipes I actually end up making:) Give this one a try and as always, let me know what you think about it.
Click here for a printable view of this recipe
Ingredients and Method to make Pumpkin Muffins
1 and 1/2 cups whole wheat flour (Atta/ godumai maavu)
1/2 cup unbleached all purpose flour (maida)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup sugar + 2 tbsp sugar
3/4 cup pumpkin puree (canned is fine)
1 cup milk (use non diary milk for a vegan version)
1/4 cup oil
Pre heat oven @ 350 deg F (approx 180 deg C) Pre line a muffin tray with liners and keep aside.
In a large bowl, add flours, baking powder, soda, salt, spices and sugar and mix well.
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Add pumpkin puree and milk one at a time and slowly mix into the flour mixture. Add oil and mix well.
Spoon mixture into pre lined muffin cups until it is 2/3 full. Place in pre heated oven and bake for 17 to 22 mins or until toothpick inserted in the center comes out clean.
yielded 12 standard sized muffins
And the best part, these muffins do not have any eggs or butter so they are a guilt free treat too :) I used this recipe as a reference for this muffin and I am so, so glad I tried these. Now I have many more pumpkin recipes swirling around my head, let me see how many recipes I actually end up making:) Give this one a try and as always, let me know what you think about it.
Click here for a printable view of this recipe
Ingredients and Method to make Pumpkin Muffins
1 and 1/2 cups whole wheat flour (Atta/ godumai maavu)
1/2 cup unbleached all purpose flour (maida)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup sugar + 2 tbsp sugar
3/4 cup pumpkin puree (canned is fine)
1 cup milk (use non diary milk for a vegan version)
1/4 cup oil
Pre heat oven @ 350 deg F (approx 180 deg C) Pre line a muffin tray with liners and keep aside.
In a large bowl, add flours, baking powder, soda, salt, spices and sugar and mix well.
The copyright of this content belongs to Veginspirations.com
Add pumpkin puree and milk one at a time and slowly mix into the flour mixture. Add oil and mix well.
Spoon mixture into pre lined muffin cups until it is 2/3 full. Place in pre heated oven and bake for 17 to 22 mins or until toothpick inserted in the center comes out clean.
yielded 12 standard sized muffins
