Chef Tom’s Pumpkin Spice Muffins

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Chef Tom's Pumpkin Spice Muffins

Chef Tom’s Pumpkin Spice Muffins


  • Author: Chef Tom
  • Yield: 18 muffins 1x

Description

If you love pumpkin or winter squash ~ you will love Chef Tom’s Spice Muffins!


Ingredients

Scale

DRY INGREDIENTS

  • 1½ cup unbleached white flour
  • 1 cup whole wheat pastry
  • ½ cup cornmeal
  • 2½ tsp baking powder
  • ½ tsp sea salt
  • 1 tsp cinnamon, ground
  • ¼ tsp ginger, ground
  • ¼ tsp nutmeg, ground

WET INGREDIENTS


Instructions

1. Preheat oven to 350° 2. In large bowl, mix dry ingredients together. 3. In a 4 cup measuring cup or medium bowl, mix wet ingredients together with a whisk, blender or spoon. 4. Pour wet ingredients into dry ingredients, mix well with a whisk or spoon until well blended.  5. Fill muffin tin lined with unbleached paper baking cups (for easy removal and clean up) or oiled muffin pan filling about three quarters full.

6. Sprinkle with organic raw, hulled pumpkin seeds.

7. Bake for 25-30 minutes. Remove from oven, cool and enjoy!

Notes

  • Add ½ cup chopped walnuts or pecans to mixed batter before baking.
  • Add ½ cup chocolate or carob chips to batter before baking.
  • Use same recipe to make two 9-inch pumpkin cakes. Add about 5 more minutes to baking time.
  • Category: Desserts
  • Cuisine: American

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