Pumpkin Muffins
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YOU WILL NEED
- Cooking spray
- Mini-muffin tins
- 2 large bowls
- 2 cups (460 milliliters) flour
- 2 teaspoons (10 milliliters) baking powder
- 1/2 teaspoon (2.5 milliliters) baking soda
- 1 teaspoon (5 milliliters) cinnamon
- 1/2 teaspoon (5 milliliters) nutmeg
- 1/2 teaspoon (5 milliliters) salt
- 15-ounce (425-gram) can of pumpkin
- 2 eggs, beaten
- 1 teaspoon (5 milliliters) vanilla extract
- 1/3 cup (75 milliliters) melted butter
- 1/2 cup (115 milliliters) applesauce
- 1/4 cup (60 milliliters) brown sugar
- 1/2 cup (115 milliliters) white sugar
- Optional: 3/4 cup (175 milliliters) dried cranberries or finely chopped walnuts
HERE'S HOW
- Ask your parents to help you make this yummy recipe. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Use cooking spray to grease the muffin tins.
- Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in one bowl.
- In the other bowl, blend together pumpkin, eggs, vanilla, butter, applesauce, and sugars.
- Add the pumpkin mixture to the dry ingredients and mix well.
- If you like, add dried cranberries or walnuts.
- Spoon the batter into the muffin pans, leaving a little space at the top of each cup.
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 12 to 15 minutes. Makes about 50 mini-muffins.
OPTIONAL
Use a sugar substitute and fat-free half-and-half in this recipe.
Text by National Geographic Kids staff
Photograph by Rebecca Hale
