Pumpkin Spice Muffins
These muffins are a perfect way to use up leftover canned pumpkin. Make them as minis for a breakfast buffet, or bake them into six full-sized muffins, adding another 7 to 10 minutes to the baking time.
Ingredients
- 1 egg
- 4 tablespoons 80 grams honey
- 1 ½ teaspoons 10 grams molasses
- ½ cup 130 grams pumpkin puree
- ¼ teaspoon vanilla extract
- 1 cup + 2 tablespoons 168 grams all purpose flour
- 1 teaspoon 5 grams baking powder
- ¼ teaspoon 1 gram fine sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 tablespoons 45 ml | 39 grams oil, canola, sunflower or grapeseed
Instructions
- Preheat the oven to 350F. Coat two 12-cup mini muffin pans with cooking spray; set aside.
- Add the egg, honey, molasses, pumpkin, and vanilla extract to a deep bowl. Whisk until blended well, about 1 minute.
- Add the flour, baking powder, salt, and spices. Using a wooden spoon, stir until the batter is mixed well, with no visible signs of flour. Pour in the oil. Using the same wooden spoon or a rubber spatula, gently fold the oil into the batter.
- Divide the batter between the two prepared pans. Bake for 15 minutes, until the top is golden, and a metal skewer inserted in the center comes out clean. Let cool completely before serving.