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--- pumpkin_muffins [2021/10/12 17:28] – 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.  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.
+Probably bake for 50-60 min if you bake in a loaf pan.