Hey Y'all! So sorry it's been so long since I've done a post! My September was CRAZY!! We took a beach trip, but had to leave early and rush to a different state because of a family emergency! So it was defiantly a busy, busy time!
Anyway, HAPPY FALL!! I love fall! I like to see the leaves turn colors, I love pumpkin spiced things (which are everywhere in the fall!), and of course it's full on gingerbread season so that makes me excited too! Plus Thanksgiving!
I thought I would give you a recipe for pumpkin muffins:
Ingredients:
1 small sugar pumpkin, seeded
3 cups all purpose flour
2 cups white sugar
2 Tsp. baking soda
1/2 Tsp. baking powder
2 Tsp. ground cloves
2 Tsp. ground cinnamon
2 Tsp. ground nutmeg
1 Tsp. ground allspice
1 Tsp. salt
2/3 cup vegetable oil
3 eggs
Directions:
Pre-heat oven to 350 and line cupcake pans with paper liners.
Split pumpkin in half. Remove the seeds and strings. Place on a baking sheet, cut side down. Cook in the oven for about 90 minutes (1 1/2 hours) Remove pumpkin pulp and puree in the blender. Measure out about 2 cups of the pumpkin puree and set aside.
In a large bowl, mix flour, sugar, baking soda, baking powder, and spices. In a separate bowl beat the pumpkin, oil and eggs. Stir the pumpkin mixture into the flour mixture and scoop into muffin cups. Bake in the pre-heated oven for 20-25 minutes.
You can also spray and loaf pan and make pumpkin bread.
Hope you enjoy this recipe and have a great fall!!
See y'all next time!
~C~
Anyway, HAPPY FALL!! I love fall! I like to see the leaves turn colors, I love pumpkin spiced things (which are everywhere in the fall!), and of course it's full on gingerbread season so that makes me excited too! Plus Thanksgiving!
I thought I would give you a recipe for pumpkin muffins:
Ingredients:
1 small sugar pumpkin, seeded
3 cups all purpose flour
2 cups white sugar
2 Tsp. baking soda
1/2 Tsp. baking powder
2 Tsp. ground cloves
2 Tsp. ground cinnamon
2 Tsp. ground nutmeg
1 Tsp. ground allspice
1 Tsp. salt
2/3 cup vegetable oil
3 eggs
Directions:
Pre-heat oven to 350 and line cupcake pans with paper liners.
Split pumpkin in half. Remove the seeds and strings. Place on a baking sheet, cut side down. Cook in the oven for about 90 minutes (1 1/2 hours) Remove pumpkin pulp and puree in the blender. Measure out about 2 cups of the pumpkin puree and set aside.
In a large bowl, mix flour, sugar, baking soda, baking powder, and spices. In a separate bowl beat the pumpkin, oil and eggs. Stir the pumpkin mixture into the flour mixture and scoop into muffin cups. Bake in the pre-heated oven for 20-25 minutes.
You can also spray and loaf pan and make pumpkin bread.
Hope you enjoy this recipe and have a great fall!!
See y'all next time!
~C~
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