In between working on my care plan and group project, I got the urge to bake. Sometimes you just need to whisk the heck outta something during a study break! These are just some humble ol’ pumpkin muffins. No fancy glaze or nuts added; they were made with bread flour, which packs a little more protein than all-purpose flour. I’m taking these to clinicals and sharing them with my classmates. Therefore, no one will be passing out during their assessment due to: Imbalanced nutrition-less than body requirements…
Humble Ol’ Pumpkin Muffins
1.5 cups of Bread flour
1.5 cups Whole Wheat flour
1.5 tbps. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/2 melted butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. vanilla
2 large eggs
1/4 cup half & half
1/4 cup Almond Coconut milk
1 can Pumpkin Puree (Not Pie Filling)
Pre Heat Oven to 350 degrees.
Sift the Dry ingredients together and set aside.
Cream the butter and sugar together in a large bowl. You can use an electric mixer. I did mine by hand (too lazy to bust out the KitchenAid). Add the vanilla and eggs, continue to blend.
Alternate adding the dry ingredients with the milk and half & half to the butter mixture. I recommend doing this by hand. If you over beat the flour, you will get “gummie” muffins. No bueno!
Fold in the Pumpkin puree until well combined. Keep it a little lumpy.
Fill your muffin tin or cupcake liners, using an ice cream scoop. It’s the perfect portion.
Bake for about 20-25 minutes, or until an inserted toothpick is removed without any goo attached. I also like to do the “bounce back” test. If you press the tops with a finger and the muffin bounces back…they’re done!