Pumpkin muffins

I wanted pumpkin bread, but I didn’t want to do that much work. I knew I wanted to have something that I can grab and go. So, I went to the kitchen after all morning meetings, and right before evening rehearsals and made some muffins. If you now my cooking (mainly baking) skills, you know that I’m not this type of person. Without abandon begin to bake and hopefully it comes together, caution out the window. But… it kind of happen. I guesstimated the baking powder and soda and all of the things… it worked!

Probably its because I’ve been binge watching Preppy Kitchen on YouTube, Great British Bake-off, and bake it up a notch with Erin McDowell, but I felt pretty proud if myself. I checked out pumpkin muffins online and my measurements were pretty spot on. Granted, there’s not that much of “groundbreaking” in standard muffin recipes. Either way, I call this a win. Here’s my recipe for Pumpkin Muffins! (Feel free to add some frosting to fully call it a cupcake)

Oven temp: 425, then turned to 350
Makes for 12 cupcakes
I’m starting to weigh my flour, so I converted what I used and it was about 1.5 cups.

120 g of all purpose flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
pinch of kosher salt (I am assuming it would be 1/2 teaspoon)
2 teaspoons of cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
2 large eggs; room temperature
1/2 dark brown sugar
1/2 cup of granulated white sugar
1/4 cup of oat milk (you could also use whole milk or any other milk substitute)
One, 15oz can of pumpkin purée
1/2 cup of neutral oil (I used canola, but vegetable or avocado oil works)
3 teaspoons of vanilla paste (extract works too) ~ I eyeballed this.

You will need 2 bowls. One for dry goods, the other for the wet ingredients

How to:

1. Combine the flour, salt, baking powder and soda, and spices to a large bowl on a bowl topped with a sifter. Sift all the ingredients together. Set aside.

2. Add all of the other ingredients, aka the wet ingredients, aka the oil, milk, vanilla, sugars, and mix. Add the pumpkin purée and mix again until smooth! You can add all of them ingredients, but it might be a little hard at first (blame the pumpkin purée).

3. Pour the dry ingredients to the wet ingredients and mix until combined. Try not to overmix, mine had a couple of flour spots, and it worked completely fine.

4. Line your muffin pan with your muffin papers and using an ice cream scoop, fill up to 3/4 up the way. Careful when scooping in, I messed up one of the muffins three times because I was adding to much and on an angle (batter, everywhere).

5. Bake at 425 for 5 mins. Reduce the temp to 350 and bake for 15 mins or until you poke it with a toothpick and the center comes out clean. My oven runs about 10 degrees cold, so it took me about 17 mins instead of 15.

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