No-Mixer, So-Easy-Even-Kids-Can-Do-It Pumpkin Muffins
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We've all been stuck at home with online learning, so in search some offline, hands-on fun, we decided to make these yummy pumpkin muffins! The caveat? The kid had to actively be part of every step of the making process.
Check out the video below to see how kids can totally follow this recipe from Sally's Baking Recipes, and maybe even learn from our mistakes...
5 Reasons Why This Pumpkin Muffin Recipe Rocks:
Reliable and easy, using basic ingredients you most likely already have
No mixer needed!
Extra soft and moist, with a rich pumpkin flavor
Very adaptable recipe for adding nuts, chocolate chips, etc.
Really quick and simple steps that kids can follow
Ingredients
1 and ¾ cups (219g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon ground ginger
½ teaspoon salt
½ cup (120ml) vegetable oil
½ cup (100g) granulated sugar
⅓ cup (67g) packed light or dark brown sugar
1 and ½ cups (340g) canned pumpkin puree
2 large eggs
¼ cup (60ml) milk (dairy or nondairy)
Instructions
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into the liners, filling them all the way to the top.
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.
The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
Cover tightly and store at room temperature for up to one week.
Though it's not likely they will last that long, being so tasty and delicious! We gobbled up ours within three days!
Happy baking!
Images: Sally's Baking Recipes, Vivienne Tseng-Rush
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