2-Ingredient Pumpkin Muffin


°2 cups (500 ml) whole wheat flour
°1 C. 1/2 tsp (5 mL) baking soda
°2 tbsp. 1/2 tsp (10 mL) baking powder
°1/2 tsp. 1/2 tsp (2.5 mL) ground cinnamon
°1/4 tsp. 1/2 tsp (1 mL) ground nutmeg
°3/4 cup (170 g) semi-salted butter, melted
°1 cup (250 g) sugar
°3 eggs
°1 1/2 cups (375 mL) homemade or canned pumpkin purée

  • Methods :

Putting grill at center of the oven. Preheat the oven to 180°C (350°F). Place paper cups in the cavities of a 12 muffin pan.
In a bowl, combine flour, baking powder, baking soda and spices.
In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and whisk until the mixture is smooth.
Stir a quarter of the flour mixture into the egg mixture and mix well. Fold this creamy mixture into the flour mixture, gently alternating with the pumpkin purée until the mixture is smooth.
Fill muffin tins & bake for 25 min

Enjoy !

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