2 cups | white flour (all purpose) | 260 g | |
2 tsp | baking powder | 5 g | |
1 tsp | ground cinnamon | 3 g | |
1/2 tsp | gingerroot, grated | 2 g | |
1 pinch | nutmeg | ||
1 pinch | salt | 0.2 g | |
2 | eggs size large | ||
1/2 cup | sugar | 110 g | |
1/3 cup | canola oil | 85 mL | |
1/2 cup | milk, partly skimmed, 2% | 125 mL | |
1 1/2 cup | pumpkin, puréed | 340 g |
A blender or food processor and a hand-held or stand mixer will make things easier for this recipe.
per 1 serving (80 g)
Amount % Daily Value |
Calories 190 |
Fat 8 g 12 % |
Saturated
0.9 g
5 % |
Cholesterol 40 mg |
Sodium 70 mg 3 % |
Carbohydrate 27 g 9 % |
Fibre 1 g 4 % |
Sugars 10 g |
Net Carbs 26 g |
Protein 4 g |
Vitamin A 17 % |
Vitamin C 2 % |
Calcium 5 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 0 |
Milk and Alternatives | 0 |
Meat and Alternatives | 0 |
Fats | 1 ½ |
Other Foods | ½ |
Very nice seasonal recipe. I used 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger and nutmeg, and I made them with whole white flour and brown sugar. 1/2 a cup of sugar was just enough; they were not too sweet like some muffins can be. You needed quite a light hand with the flour mixing so as not to knock all the air out of the eggs, but it was a very fluffy batter! I will add this recipe to my annual autumn baking. ^_^
Super bon quoique j'ai modifié la recette. Au lieu de l'huile j'ai mis de la purée de bananes.