Momosita's Pumpkin Muffins
- 1 cup whole wheat flour
- 1 cup white flour
- 2 tablespoons flax seeds, ground
- 2 teaspoons baking powder
- 12 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 12 teaspoon ginger, ground
- 12 teaspoon nutmeg, ground
- 12 teaspoon salt
- 1 can (15 -16 ounce) pumpkin puree
- 13 cup butter, melted
- 12 cup whole milk
- 12 cup brown sugar, packed
- 12 cup sugar, granulated
- 2 large eggs, beaten
- 1 teaspoon vanilla
DirectionsIn a large bowl combine flours, flax seed, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened.
Do not overmix.
Line 12-cup muffin tin (for Big muffins) or a 16-cup tin (for regular muffins) with paper liners or grease well and dust with flour, or use a baking spray.
Fill about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375 for 20 to 25 minutes.
Remove from oven and set on a baking rack for 5 minutes.
Serve warm or at room temperature.