Pumpkin Gingerbread Muffins
These beauties have all the tastes of fall in one perfect bite! I want to eat them morning noon and night! I topped mine with organic coarse granulated sugar to make them extra fancified.
Ingredients
3 eggs
1 c. molasses
1 c. brown sugar
2 c. whole wheat flour
1 1/2 c. flour
1 Tbs. baking soda
1 Tbs. ground cloves
3 tsp. ground ginger
2 tsp. ground cinnamon
1 1/2 c. canned pumpkin
1/2 cube. butter, melted
1 c. hot water
Directions
Mix wet ingredients in a large bowl. Combine dry ingredients in a separate bowl, and whisk to combine. Stir dry ingredients into wet ingredients and mix until just combined (do not overmix). Bake at 350 degrees. Regular sized muffins for 22-27 minutes. Mini muffins 9 minutes. Done when toothpick inserted in the center comes out clean.
Makes 36 regular size muffins or 64 mini muffins.
