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Pumpkin Muffins


Hello everyone! For this blog post I thought I would do a recipe that I have been making a lot recently ok I've made it twice and that is pumpkin muffins. It isn’t my own recipe, but I have made some changes to it, and since I like them so much I just had to post about them.

Ingredients:
-1 cup plus 2 tablespoons all-purpose flour
-2 teaspoons baking powder
-1 teaspoon cinnamon
-1 1/2 teaspoons pumpkin pie spice
-A pinch of salt
-3/4 cup granulated sugar
-1/4 cup light brown sugar, packed
-3/4 cup pumpkin puree (not pumpkin pie filling)
-1/3 cup coconut oil or canola oil
-1/4 cup milk
-1 tablespoon vanilla extract

After you’ve gathered all your ingredients, preheat the oven to 400 degrees Fahrenheit. Now, whisk the dry ingredients (flour, baking powder, cinnamon, pumpkin pie spice, and salt) in a bowl. In a separate bowl, combine the remaining ingredients (both sugars, pumpkin puree, oil, milk, and vanilla). Mix everything together and you have your batter. Grease your muffin tin, add the batter (no 3/4ths of the way full crap, just use the batter up and everything will be ok), and let your muffins bake for around 11 minutes. 

When your muffins are done you will need to let them cool for a bit; basically until they are cool enough to hold in your hands and you won't be burned. While you’re waiting you can make the cinnamon sugar mixture, which is just 1/3 cup of sugar and a teaspoon or so of cinnamon. You most likely won’t need all of this, but just mix the sugar and cinnamon in a bag and you can save the extra for another time. To coat your muffins, place them, one to two at a time, in the bag with the coating, seal the bag, and shake lightly until they are coated. That’s it! You have pumpkin muffins that you can feed to all your friends or eat them all yourself! 

The original recipe needed other ingredients, like molasses, but I have learned that sometimes you can improvise or leave stuff out and it will be ok. Also, the first time I made these I used coconut oil and this time I used regular oil. It turns out fine either way, but I feel like the coconut gave it a better flavor. I will leave the original recipe below (I’d like to do it properly sometime) and if you’d like to see more recipes let me know. I will have another blog post on Wednesday and many more to come. BYYEEE

(Original Recipe)
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