Winter cold calls for hot tea with a warm muffin for breakfast, what do you think?
This pumpkin muffin is super delicious, My kids’ love for a muffin is out of this world. I have carrot-spinach muffin you can try for you adorable. Muffin-like this gives me an opportunity to hide veggie they don’t like eating this spinach-carrot muffin is one of the delicious hidden veggie muffins.
It’s pumpkin season and I really want to bake my way to my munchkins heart. you can make this recipe gluten free by using gluten free flour or buckwheat flour, make dairy-free by using coconut milk and make it sugar-free by using date paste, syrup or honey. I have used all this substitute before and it works fine and taste great. For the love of egg, you can try this egg muffin for breakfast and protein in the lunch box.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoon baking flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- 1/2 teaspoon clove powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup of pumpkin puree
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 1/4 milk or less
- Preheat oven to 350 degrees. Line the muffin tin with cupcake paper or grease muffin tin
- In a large bowl mix pumpkin puree, melted butter, vanilla, eggs, and milk whisked together
- Place a sieve on top and add flour, baking powder, baking soda, cinnamon, ginger, clove and sugar
- Sieve to the dry to wet ingredient and mix well
- Pour the batter into the lined cup or greased muffin tin, make it equal
- Bake for 20-25 minutes