Perfect Whole Wheat Pumpkin Muffins
Source
Prep Time |
Cook Time25 min |
Total Time2 hr |
Ingredients
FLOUR MIXTURE | ||
1-1⁄2 | cups | whole wheat flour (see TIPS) fluffed to aerate before measuring or 247 grams |
1 | cup | (243g) sugar |
3⁄4 | teaspoon | baking powder |
1⁄2 | teaspoon | baking soda |
1 | teaspoon | table salt |
1⁄4 | teaspoon cloves | |
1⁄2 | teaspoon | cinnamon |
1⁄2 | teaspoon | nutmeg |
PUMPKIN MIXTURE | ||
1-1 | -1/2 large eggs see TIPS (if doubling the recipe, use 3 eggs) | |
1⁄4 | cup | (45g) vegetable oil |
1⁄4 | cup | (58g) water |
3⁄4 | cup | (185g about half a 15-ounce can) canned 100% pumpkin puree (see TIPS) |
DRIED FRUIT | ||
1⁄2 | cup | (60g) dried cranberries or currants, optional but recommended |
Orange liqueur to cover optional |
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