What I love about these quick pumpkin muffins is that they are easy to throw together, and hard to mess up. You can mix everything by hand with a wooden spoon, don’t need an electric mixer. Baking soda and eggs are the leavening agents, so you don’t have to worry about old baking powder that refuses to rise.
The one cup of pumpkin purée can come from a can, or from leftover baked squash, any winter squash will do – butternut squash, acorn, pumpkin—they’ll all work. If you don’t like nuts, keep them out. If you like raisins, add them in.
Continue reading "Pumpkin Ginger Nut Muffins" »
from Posts | SimplyRecipes.com http://ift.tt/1OFzc2D
via IFTTT
No comments:
Post a Comment