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--- pumpkin_muffins [2021/10/12 17:28] – created court
+++ pumpkin_muffins [2022/12/02 20:40] (current) – court
@@ Line 3: / Line 3: @@
 __Ingredients:__
-  *     1 3/4 cups all purpose flour
+  *   1 3/4 cups flour
-  *     1 cup sugar
+  *   1/2 cup sugar (or a whole cup if making cupcakes)
-  *     1/2 cup dark brown sugar
+  *   1/2 cup dark brown sugar
-  *     1 teaspoon baking soda
+  *   1 tsp baking soda
-  *     1/2 teaspoon salt
+  *   1/2 tsp salt
-  *     2 teaspoons cinnamon
+  *   2 tsp cinnamon
-  *     1/4 teaspoon ground cloves
+  *   1/4 tsp ground cloves or Da Lat
-  *     1/4 teaspoon nutmeg
+  *   1/4 tsp ground ginger
-  *     2 eggs
+  *   1/4 tsp nutmeg
-  *     1 15 ounce can pure pumpkin puree
+  *   2 eggs
-  *     1/2 cup coconut oil, melted
+  *   1 15 oz can pumpkin puree
-  *     1 teaspoon vanilla extract
+  *   1/2 cup vegetable oil
+  *   1 tsp vanilla extract
 __Directions:__
+Preheat the oven to 375F.  Prepare your pan (standard or mini).
+Combine and mix dry ingredients.  Separately, combine and mix wet ingredients.  Combine and mix wet and dry.
+Bake for about 22 minutes for a standard muffin tin and about 16 minutes for a mini muffin tin.
-    Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
+Probably bake for 50-60 min if you bake in a loaf pan.
-    Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
-    In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
-    Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
-    It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
-    Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.