It's Maple Season (or at least we hope it's coming with all this snow still hanging around)! That means we'll be spending the month of March trying out new recipes with syrup. We decided to start things off with a Saturday morning treat - Maple Pumpkin muffins. I had half a can of pumpkin in the freezer from the fall so we had all of the fixings for these great muffins. And they didn't disappoint!
You need:
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. canned, pureed pumpkin
3/4 c. maple syrup
1/4 c. canola or coconut oil
1 egg
Preheat oven to 350 degrees. Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Fold dry ingredients into wet ingredients. Scoop into buttered muffin tins and bake for 25-30 minutes.
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