Pumpkin Muffins

Photo: pumpkin muffins



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

  1. Ask your parents to help you make this yummy recipe. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Use cooking spray to grease the muffin tins.

  3. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in one bowl.

  4. In the other bowl, blend together pumpkin, eggs, vanilla, butter, applesauce, and sugars.

  5. Add the pumpkin mixture to the dry ingredients and mix well.

  6. If you like, add dried cranberries or walnuts.

  7. Spoon the batter into the muffin pans, leaving a little space at the top of each cup.

  8. 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