You can play with the amount of spices if you want. I like to keep them in the fridge, and bring them to room temperature before serving, but if you’re craving one immediately (can’t blame you), they will still be soft and delicious straight from the fridge. You can see the texture at the end of the video below. They are tender and stay moist for about 3 days. Some pumpkin muffin recipes use a whole can of pumpkin puree but I use a bit less so the muffins aren’t heavy and have a subtle pumpkin flavor. Flavor and texture of these easy pumpkin muffins This will increase the amount of batter you have and make an additional 4-6 muffins. Simply add 2/3 of a cup to the final batter and fold in gently with a spatula. If you want to add chocolate chips, I prefer using dark or bittersweet chocolate. Be sure to let the pumpkins muffins cool completely before indulging.Ĭan I add chocolate chips to my pumpkin muffins?Ībsolutely! I love this pumpkin dessert recipe because it’s so simple to add chocolate chips to.Put the pan in a preheated 375 degree oven for 16-22 minutes until a toothpick comes out of a muffin without any wet batter on it. If you have extra batter, you can make a few extra in another muffin pan. Fill them about 3/4 of the way full to leave space for them to rise. Next is to deposit equal amounts of the batter in a muffin pan or a cupcake pan with paper liners.Once all the ingredients are fully incorporated, gently add the dry ingredients to the wet ingredients, and use a spatula to fold them in.Once combined, you can add the pumpkin puree and mix it all together. In a separate bowl, whisk together the eggs and sugars.This recipe is incredibly simple to make! The first step is to combine all your dry ingredients in a single bowl, including: flour, baking soda, salt, and spices.I remember one time when I was visiting my cousins in the States as a kid and we went trick or treating, there was a lady who handed out beautifully wrapped pumpkin spice muffins instead of candy, and even as a child I liked the flavors so much that I ate the whole thing in a second. These muffins are now one of my favorite Thanksgiving dessert recipes. I love the aroma of all things pumpkin spice and simply adore the beautiful orange color. Although I live in Israel and wasn’t raised celebrating Christmas or Thanksgiving, I still look forward to this time of year to indulge in all things pumpkin: pumpkin bread, pumpkin cupcakes, pumpkin pie, and of course, pumpkin muffins. I was never a big fan of pumpkin until I added sugar to it. They take 10 minutes to make, and you don’t need a mixer. These easy pumpkin muffins are light, tender, super flavorful, and they stay moist for days.
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