Muffins - Fresh Pumpkin 

Made with your own roasted pumpkin. Add poppy seeds, or chocolate.

Preheat oven to 450*. Scoop into silicone muffin cups and bake at convection bake 400* about 15 minutes.
In 2 qt mixing pitcher:
1/2 c melted unsalted butter
Using a wire whip beat in:
2 eggs

Measure in:
4oz brown sugar
4oz white sugar
3 oz  molasses
2 oz whole milk yogurt
4 oz whole milk
15 oz roasted pumpkin
Mix thoroughly with the immersion blender until very smooth.

Mix together:
15 oz whole wheat pastry flour
1 t baking soda
1 t baking powder
1 t salt
2 t nutmeg
2 t cinnamon
1/2 t cloves
Stir in just until mixed.

Optional:
1/4 c poppy seeds
OR
1/2 c chocolate chips
OR
1/4 c unsweetened baking cocoa

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