Empty My Fridge
Easy and Moist
Ingredientes
- Flour1 ¾ xícara
- Baking powder1 colher de chá
- Baking soda1 colher de chá
- Pumpkin2–3 colheres de chá + 1 ¼ xícara
- Salt¼ colher de chá
- Egg2
- Sugar½ xícara
- Brown sugar½ xícara
- Oil1 xícara
- Buttermilk¼ xícara
- Vanilla1 colher de chá
- Chocolate chip · chopped½ xícara
Modo de preparo
- Preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
- In a large bowl, whisk the eggs, brown sugar, white sugar, pumpkin puree, oil, buttermilk and vanilla until smooth.
- Add the dry ingredients to the wet ones and fold gently with a spatula until just combined. Keep the batter thick and do not overmix.
- Divide the batter among the muffin cups, filling them almost to the top. Add any mix-ins.
- Bake at 425°F (220°C) for 5 minutes, then lower the oven to 350°F (175°C) and bake 15–18 more minutes, until a toothpick inserted in the centre comes out clean.
- Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely.
Resumido do vídeo de The Cooking Foodie. Assista para ver os detalhes.
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