#fallbaking #pumpkinrecipes
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Harvest Muffin Recipe
2 cups pumpkin puree
1 med zucchini shredded
3 med carrots shredded
3 med bananas smashed
3/4 cup buttermilk
1/4 cup melted butter
1/2 cup vegetable oil
4 lg eggs
Mix all the wet ingredients, then add the dry ingredients
2 cups oats
1 cup white sugar
1 cup brown sugar
1/2 cup cocoa
1/4 cup nutritional yeast
1/4 cup wheatgerm
Mix everything together, then add
1 tbsp baking powder
1 tbsp baking soda
1 tsp salt
2 cups mini chocolate chips
Then add enough flour to make the consistency of muffin batter, it is very hard for me to say the exact amount since I forgot to write it down, but I'm thinking approximate 2 to 2 1/2 cups
mix all together bake at 350 for about 20 to 25 minutes until tooth pick comes out clean
Enjoy😊☕️
Pumpkin spice latte cupcakes ⤵️
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1/4 cup vegetable oil
1/4 cup brewed espresso or strong coffee
For the Frosting:
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
Combine dry ingredients in one bowl. In another, mix pumpkin, sugar, eggs, oil, and coffee. Slowly add dry ingredients.
Divide batter into liners and bake for 18-20 minutes.
For frosting, beat together butter, cream cheese, powdered sugar, and vanilla. Frost cupcakes once cooled.

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