Happy Pumkin Muffins

with a wink and a smile...

 

These happy faces were a sheer accident.  Note those adorned with chocolate chips for the kids smile with glee, while the adult walnut cranberry are just muffins, nuts!

 Pumpkin Muffins

adult and kid version  

from: The American's Test Kitchen

Family Cookbook

adapted

2 cups all purpose flour

1t baking soda

1t baking powder

2t cinnamon

1/2t sea salt

1/2t  nutmeg ( I prefer freshly grated)

1 15oz can organic pumpkin

1 cup sugar

8T butter melted and cooled

2 lg eggs

3t vanilla extract

kids version you choose the amount

chocolate chips

adult version you choose the amount

raw walnuts toasted

dried cranberries

~ set oven to 350 degrees

~ whisk flour, baking soda, baking powder, cinnomon, salt, nutmeg and ginger in a large bowl.

~ mix pumpkin, sugar, melted butter, eggs and vanilla in another large bowl until frothy.

~ GENTLY fold in pumpkin mixture into the dry ingredients using a rubber spatula until just combined (over mixing will cause gluten to form and brick muffins)

~ line muffin tin and fill 1/3

~ sprinkle with chosen add in - chips, nuts, fruit

~ add more batter to cover and sprinkle some of you add in on top

~ bake on middle rack about 25 minutes

~ should spring back when touched

~ cool on wire rack