Pumpkin Gingerbread Muffins
Ingredients
The batter
-
¾
cup
all-purpose flour
-
¾
cup
white whole wheat flour
-
1
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
1 ½
teaspoons
ground ginger
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground cloves
-
1
cup
pumpkin purée
-
½
cup
pure maple syrup
-
½
cup
unsulphured molasses
-
¼
cup
unsalted butter
-
2
large
eggs
Topping
-
2
tablespoons
coarse sparkling sugar
Instructions
- Preheat the oven to 375°F and prepare a muffin pan.
- In a medium bowl, whisk together the dry ingredients.
- In a larger bowl, mix the wet ingredients until well combined.
- Combine the dry and wet ingredients gently until just mixed.
- Fill the muffin cups and sprinkle with sparkling sugar.
- Bake for 20 to 22 minutes until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
191
Total fat
5g
Total carbohydrates
35g
Total protein
3g
Sodium
20mg
Cholesterol
37mg
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