Pumpkin Muffin

Name: Pumpkin Muffin
Ingredients: 1/2 cups Buttermilk, Milk Or Almond Milk; 1/2 whole Lemon, Juiced (only If You Are Using Milk Or Almond Milk); 2-1/4 cups Whole Wheat Flour; 3/4 cups Sugar; 2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1 teaspoon Ground Ginger; 1/2 teaspoons Salt; 1/4 cups Melted Butter; 1/4 cups Vegetable Oil; 1 cup Pureed Or Mashed Pumpkin; 1 whole Egg; Cinnamon, For Dusting Over Muffins

13 ingredients

7 steps

Ingredients

1/2 cups Buttermilk, Milk Or Almond Milk
1/2 whole Lemon, Juiced (only If You Are Using Milk Or Almond Milk)
2-1/4 cups Whole Wheat Flour
3/4 cups Sugar
2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1 teaspoon Ground Ginger
1/2 teaspoons Salt
1/4 cups Melted Butter
1/4 cups Vegetable Oil
1 cup Pureed Or Mashed Pumpkin
1 whole Egg
Cinnamon, For Dusting Over Muffins

Directions

1

1. Preheat oven to 375°F and line 12 muffin tins with paper liners.
2

2. If you are using milk or almond milk (I use almond milk) you will need to mix together the milk/almond milk with the lemon juice and let it stand for 5 minutes.
3

3. Combine flour, sugar, baking powder, baking soda, ginger, and salt.
4

4. In a separate bowl, whisk butter, oil, pumpkin, egg and your milk of choice.
5

5. Fold wet mixture into the dry until just combined.
6

6. Fill your muffin cups, top the batter with a dusting of cinnamon and bake for 20-25 minutes.
7

Enjoy!