Happy Wednesday and Happy Thanksgiving Eve! is that a thing? oh well, it is now 🙂
Anyways, if you’re looking for something quick and awesome for tomorrow, whether for breakfast or even a dessert these muffins are for you.
What’s also super awesome about these muffins is that they are a one bowl recipe, which hello means less dishes among the bazillion that will need to be cleaned tomorrow.
These muffins are so moist and filled with pumpkin and ginger and spices, so yummy y’all! I am sure that y’all have tons to do too so I’m going to keep this post short, short today 🙂 Have a wonderful and safe Thanksgiving everyone!
First, butter and sugars into the bowl…
cream them together until light and fluffy…
pumpkins, sugar and spices…
all mixed together…
into the muffin tins…
bake, bake, bake…
and enjoy!!!
- 2 Cups of All Purpose Flour.
- 1 (3.4 Ounce) Package of Instant French Vanilla Pudding Mix.
- 2 Teaspoons of Baking Soda.
- 1/4 Teaspoon of Salt.
- 1 Tablespoon of Cinnamon.
- 2 Teaspoons of Ground Ginger.
- 1/2 Teaspoon of Nutmeg.
- Less than 1/4 Teaspoon of Ground Cloves.
- 2 Sticks (1 Cup) of Salted Butter, Room Temperature.
- 1 Cup of Granulated Sugar.
- 1 Cup of Brown Sugar, Packed.
- 4 Large Eggs, Room Temperature.
- 2 Tablespoons of Vanilla Extract.
- 1 (15 Ounce) Can of Pumpkin Puree.
- Decorative Sugar For Topping (Optional).
- Preheat the oven to 350 degrees F.
- Line your muffin tins with liners and set aside.
- With a handheld or stand mixer with paddle attachment beat your butter and sugars together until light and fluffy.
- Now add the rest of the ingredients and mix until smooth.
- With an ice cream scoop or spoon fill your liners 1/2 full and bake for 18 minutes then remove from the oven and sprinkle with your decorative sugar, then place back into the oven and bake for about 5 more minutes or until they spring back to the touch.