 | Even though it is still quite warm here, I can still bake like it is actually fall. Miss F loves anything ginger flavored nd muffins are an easy breakfast or snack for school. These are so easy to make, Miss F nearly did it all by herself. She is still quite wary of interacting with the oven in any way. This recipe doesn't use an entire can of pumpkin puree, so we had just enough left to make my favorite puffy pumpkin pancakes. We can pretend it's fall even though we are sweating right through it! Recipe adapted from The Lean Green Bean. |
4 tablespoons butter, melted
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
1/3 cup molasses
2/3 cup pumpkin puree
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons ground ginger
Line a 12 cup muffin tin with paper liners and preheat the oven to 350 degrees. Stir together the butter, brown sugar, eggs, vanilla, molasses and pumpkin until well combined. Stir in the flour, baking soda, baking powder, cinnamon and ginger just until combined. Scoop the batter into the prepared liners and bake for 20 to 22 minutes. Cool completely.
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