Fluffy Pumpkin muffins

18 Nov

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These muffins are not GF or DF, but they are delicious. I had a friendsgiving celebration at my house and I wanted a crowd-pleasing appetizer for a room full of allergy-free people and oh my, did these turn out incredible.  I combined recipes for biscuits and muffins and the result is a super fluffy, not too sweet, and ultra moist pumpkin treat.

I also applied two recent tricks I learned about muffin baking to good results in this recipe. One, try to minimize the time that elapses between mixing the wet and dry ingredients and placing the muffins in the oven. Once the baking powder/soda gets wet it slowly begins to lose its rising ability. So pre-grease your muffin pans and get those muffins in the oven ASAP for maximum fluffiness. Second, heavily greasing the muffin tins produces a muffin that is ever so slightly crispy on the sides aka very delicious. Enjoy!

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2 eggs
2 1/2 cup all purpose flour
1 cup sugar
2 cups pumpkin puree (fresh or canned)
Splash of milk
1/2 cup of butter
1 tablespoon pumpkin pie spice
5 teaspoons baking powder
1 teaspoon baking soda

Combine wet ingredients and sugar. Stir until well combined.

Combine dry ingredients and stir until combined.

Fold in the two mixtures just until combined, do not overmix. Place dollops of the batter into well-greased muffin pans and place in the oven at 375 degrees for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

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4 Responses to “Fluffy Pumpkin muffins”

  1. chefconnie November 18, 2012 at 4:39 pm #

    Great recipe. I will have to try this one. I have a can of organic pumpkin puree just calling to me in the cupboard.

  2. ahappyhostess November 19, 2012 at 2:57 pm #

    These look delicious!

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