Katelyn’s Pumpkin Muffins, modified from friends mothers recipe
Why I Love This Recipe
When I was in fourth grade my mom made this delicious pumpkin muffins! I loved them so much that she gave me the recipe and now I make it ALL the time. These muffins are great for the fall and winter time because they make your whole house smell like DELICIOUS pumpkin spice! CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), sugar (C12H22O11) , and salt (NaCl), water (H2O). The ingredients that are homogeneous mixtures are pumpkin, ground cinnamon, ground nutmeg, white flour, and butter. Heterogeneous mixtures are a beaten egg, ground cloves, the dry mixture, the wet mixture, the batter after it is mixed. The muffin batter going into the muffin tin and the mixing of the eggs are both physical changes. The puffing up of the muffins in the oven and the muffins being harder on the outside and soft and fluffy in the middle are both chemical changes.
Submitted by: "Katelyn F"
Ingredients You'll Need
1 3/4 cup flour
1 1/2 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1 Cup pumpkin (not a whole can)
1 beaten egg
1/3 cup water
1/2 cup melted butter (one stick)
Combine all DRY ingredients together.
Stir and make a well in the center.
Combine pumpkin, egg, water & butter and mix well.
Add wet mixture into the well of the dry ingredients and mix until well combined.
Chocolate chips, nuts or raisins are great to add (1 CUP)
Grease muffin pan.
Bake at 350 degrees for approximately 40 minutes, test center with toothpick, if it is clean then take them out
Allow to cool for 10 minutes before removing them from the pan