Mix:
15 oz. can pumpkin
3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. evaporated milk (1 can evap. for double recipe)
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
2/3 c. flour
Grease muffin tins. Pour about 1/3 c. batter into each (Do not fill!)
Bake in 350-degree oven for ~20 minutes.
Do not overcook. Should be texture and moistness of pumpkin pie.
Test for doneness with toothpick, which should have crumbs on it. Remove from oven before there are no crumbs on the toothpick.
Serve with whipped topping.
Notes:
Will make 12-15 muffins.
Can substitute 2 tsp. pumpkin pie spice for cinnamon, ginger, and cloves.
Thursday, April 16, 2020
Creamy Chocolate Breakfast Shake
2 frozen bananas
1/2 c. frozen strawberries
2-3 tblsp. cocoa
2 tblsp. almond butter
1 tblsp. flaxseed meal
1 1/2-2 c. almond milk
1/3 c. ice
handful spinach
Blend in Magic Bullet or other food processor.
1/2 c. frozen strawberries
2-3 tblsp. cocoa
2 tblsp. almond butter
1 tblsp. flaxseed meal
1 1/2-2 c. almond milk
1/3 c. ice
handful spinach
Blend in Magic Bullet or other food processor.
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Jesse's Pumpkin Pieless Muffins
Mix: 15 oz. can pumpkin 3/4 c. sugar 2 eggs 1 tsp. vanilla 3/4 c. evaporated milk (1 can evap. for double recipe) 1 tsp. cinnamon 1...