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Pumpkin Muffins




Source of Recipe


EMAIL


List of Ingredients




1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tsp baking soda
3/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 eggs
1/2 cup canola oil
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
1 3/4 cups (15-ounce can) pumpkin puree
1/2 cup old-fashioned rolled oats
3/4 cup semi-sweet chocolate morsels (optional)
3/4 cup plus 1/4 cup chopped pecans (the second
amount is for garnish)


Recipe



Preheat the oven to 350°F.

Line 12 muffin cups with paper cupcake liners, or
coat the muffin tins with melted butter and dust
with flour, or spray generously with cooking spray.

To make sure muffins release with ease, coat the
top of the pan as well as the inside of the cups
when you grease the tins.

Sift the flour, sugar, baking soda, salt, cinnamon,
nutmeg and ginger in a large bowl.

In a second bowl, whisk the eggs, oil, vinegar,
vanilla and pumpkin puree.

Using a wire whisk, mix the wet ingredients into
the dry ingredients.

Stir in the rolled oats and 3/4 cup of the pecans.

Divide into the prepared muffin tins.

Sprinkle with the remaining chopped pecans.

Bake 25 to 30 minutes or until the tops of the
muffins spring back when touched with a finger.

Cool for about 5 minutes, then remove from the pan.