Canned pumpkin isn't just for Thanksgiving pies! This easy muffin recipe uses that lonely can of pumpkin you might have lurking on your pantry shelf (be sure to use a can of pumpkin puree and not pumpkin pie filling) and bakes up a batch of moist and delicious treats. It uses applesauce (unsweetened works best) instead of oil for a boost of healthy fiber and nutrients, too. And, as they use one bowl, cleanup is a breeze!
During March, our CSS Lincoln Food Market shoppers will enjoy a bonus basket filled with the ingredients for this delicious muffin recipe. We hope you'll try this recipe and enjoy a muffin (or two) yourself for breakfast too!
The Best Easy Pumpkin Muffins
MAKES: 12 muffins
PREP TIME: 10 Min
COOKING TIME: 20 Min
Recipe from https://www.meatloafandmelodrama.com/best-easy-pumpkin-muffins
INGREDIENTS:
- 2 eggs
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1 15-ounce can pumpkin puree
- ⅓ cup applesauce
- ⅓ cup milk
DIRECTIONS:
- Preheat oven to 350 degrees, and grease a 12-cup muffin tin.
- In a large mixing bowl, add the eggs, and beat slightly.
- Add the remaining ingredients, and use a hand mixer to blend together until smooth. Batter may have some small lumps, but don't overmix.
- Fill muffin cups almost to the tops with batter, then bake for 20 minutes, or until toothpick inserted into center comes out clean.
- Remove from oven, and allow to cool slightly, then remove from muffin tin, and serve.
