Tate'S Bake Shop Pumpkin Muffins Recipe

Name: Tate'S Bake Shop Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached all-purpose flour; 1/2 cup firmly packed dark brown sugar; 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon baking soda; 1 cup solid-pack pumpkin (not pumpkin pie filling); 8 tablespoons salted butter, melted; 3/4 cup chopped walnuts; 2 large eggs; 1/4 cup plain low-fat yogurt; 1/4 cup grade b pure maple syrup; 1 teaspoon vanilla extract; 3/4 cup dark raisins or 3/4 cup dried cranberries

Servings: persons

2 cups unbleached all-purpose flour
1/2 cup firmly packed dark brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1 cup solid-pack pumpkin (not pumpkin pie filling)
8 tablespoons salted butter, melted
3/4 cup chopped walnuts
2 large eggs
1/4 cup plain low-fat yogurt
1/4 cup grade b pure maple syrup
1 teaspoon vanilla extract
3/4 cup dark raisins or 3/4 cup dried cranberries

1
Position an oven rack in the center of the oven and preheat the oven to 400u00b0.
2
Butter twelve 3 x 1 1/2 inch muffin cups.
3
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, salt, nutmeg, and baking soda.
4
In another large bowl, whisk together the pumpkin, melted butter, eggs, yogurt, maple syrup, and vanilla.
5
Pour into the flour mixture and mix just until combined; do not overmix.
6
Fold in the raisins and walnuts.
7
Using a 1/3-cup food portion scoop or spoon, transfer the batter to the prepared muffin cups.
8
Bake until a wooden pick comes out clean, 25-30 minutes.
9
Let the muffins cool in the pan on a wire rack for 10 minutes.
10
Remove from the pan and cool completely on the rack.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups unbleached all-purpose flour, 1/2 cup firmly packed dark brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, and more.

Yes, Tate'S Bake Shop Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tate'S Bake Shop Pumpkin Muffins

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