Pumpkin Muffins
A couple of staff writers try their hand at a seasonal favorite, with a taste test by a special guest!
Fall is upon us! It’s time to trade our swimsuits for soft sweaters and our lemonade for hot cider. To help make that transition a bit smoother, watch Sidra, Clare, and a special guest prepare pumpkin muffins (using a recipe from Joy Food Sunshine). Hopefully, having a little bite to eat will help us prepare for the chilly autumn season creeping in!
Directions
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Start by preheating your oven to 375º
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Mix together pumpkin pie spice, flour, cinnamon, baking powder and sea salt
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Mix together the pumpkin puree and melted butter until it is completely smooth
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Mix in the brown and granulated sugar until the batter is smooth
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Mix in eggs and vanilla
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Combine the bowl of dry ingredients with the bowl of batter and stir until it is smooth.
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Optional: add in any mix-ins (chocolate chips, fruit, etc.)
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Pour about 1/3 to 1/4 of a cup of the batter into each section of a greased muffin tin.
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Bake for 25 minutes
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Let pumpkin muffins cool and decorate them as you please!
About the Contributors
Clare Schinzel, Staff Writer
Clare is a senior and it is her second year being a part of the Verbatim staff. She participates in volleyball, piano competitions, and is a writer for...