Pumpkin Muffins

This is a nice and important book. It’s super simple to put together my turn out late and fluffy. They’re amazing to have with breakfast butter. Your going to love these pumpkins muffins made with real pumpkin purée

Reasons that you’re gonna love this muffin recipe

Super super simple to make

If you like, using up your pumpkins at the end of the season, this is a great way to get some delicious muffins out of them with pumpkin

They make for an amazing simple breakfast for the go

Kids love them. At least my kids do is one of the few muffins that are autistic. Son will eat although sometimes he just likes to pick the top of them and not eat the whole thing.

Ingredients that you need to make muffins

flour

• seasoning- that we like to use is  nutmeg, and cinnamon  you can also use pumpkin spice to make these muffins. You don’t already have pumpkin spice. You can also make it with a combination of cinnamon, nutmeg, ginger, and apple spice there’s different versions of it. There’s one version of the recipe.
• baking soda and Baking powder - help with the rising of the muffins so that they are fluffy
• brown sugar- helps with the flavor of the muffins and also make the muffins more chewy 
• granulated sugar-helps out a nice sweet flavor
• vegetable oil-helps add moisture to the muffins we typically use vegetable oil, but you could use melted butter, coconut oil whatever works for you, but this helps have the moisture that you
• milk-helps the rising the muffins
• eggs- the eggs have two function in this recipe. They help me get so that the muffin dries as well as hold everything together.
• vanilla -hope had a nice flavor to the muffins
• pumpkin puree-we like to use homemade pumpkin purée. He do have to sometimes drain a little bit of the water off of it, but you can also use 100% pumpkin purée. Should be careful as typically this is next to pumpkin pie and there can be some additional things in there.

How to make muffins out of pumpkin purée

Combine the dry ingredients and more bowl mixed together

Combine the wet ingredient in one bowl mixed together, then mix the parade

Now combine the wet and dry ingredients mix together and until combined

Preheat oven to 375

Grease muffin 10 or use muffin cups to prevent sticking fill muffin muffin about ¾ full this will make about 24 muffins

Place in oven for 15 minutes and check with toothpick to make sure cooked all the way

How to store pumpkin purée muffins

From the three days you can store them on the counter in a bag after that you want to put them in the fridge that they can be kept up to a week if you’d like to freeze them you can they can be frozen up to a month when those cases you wanna put in their tight container and maybe wrap them individually to make sure that they don’t freeze

Reheating

Can reheat these in the microwave microwave that’s usually a preferred way to do it, especially if you put a little bit of butter in between the parts the other way you can do. It is in the oven, but this usually tends to dry out the muffins if you had frozen The muffins for storage, you want the thaw them before you do. Either of these methods usually takes a few hours or if you know you’re gonna want muffins just pull them out and let them sit in the fridge.

Variations of the recipe

Try adding chocolate chips to the recipe

Change the milk that you’re using try adding almond milk or other mountain change the flavor

Change the oil that you’re using try using butter or coconut oil. The coconut oil will have a nice coconut flavor.

What are the simplest variations? I know of this recipe is just to add a little bit of sugar top which is an option on this you don’t have to do.

Add some chocolate chips make her a nice pumpkin cookie like flavor

Add strudel topping

Other breakfast recipes

• Chocolate banana bread muffins
• Breakfast Pizza 
• German pancakes
• Egg bites
• Biscuit and gravy
• Cinnamon rolls 
• Over night breakfast casserole 
• Frittata 
• Blueberry muffins

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