Pumpkin Muffins
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Servings 72 mini muffins
Calories 88 kcal
- unsalted butter
- 2 cups barley flour
- 1 1/2 cup s all-purpose flour
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 15 oz can pumpkin puree
- 2 tsp fine salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 2/3 cup water
Preheat oven to 350 degrees F. Butter and flour as mall 24 muffin pan.
Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
Combine all dry ingredients and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with remaining ingredients.
Pour batter into the muffin pan. Bake for 25min. or until a toothpick can be inserted into a muffin and come out clean. Let cool for 10 min in pan and then remove and allow to cool for another 10 min.
Keyword baking, barley, muffin, pumpkin
