240 g flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cloves
1 tsp cinnamon
1 teaspoon ground nutmeg
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup brown sugar
1/2 cup unsalted butter (or half butter, half avocado oil)
1/4 cup milk
2 large eggs
1 (15-oz) can 100% pumpkin
Preheat the oven to 325°F and set an oven rack in the middle position. Spray loaf pan or add muffin liners to tin.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and sugars. Mix until well combined. Add beaten eggs, butter, and pumpkin and mix.
Turn the batter into the prepared pans (muffin liners should be 2/3 full); bake muffins for about 25-30 minutes and loaf for about 1 hour or more.
2 large eggs
1 (15-oz) can 100% pumpkin
Preheat the oven to 325°F and set an oven rack in the middle position. Spray loaf pan or add muffin liners to tin.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and sugars. Mix until well combined. Add beaten eggs, butter, and pumpkin and mix.
Turn the batter into the prepared pans (muffin liners should be 2/3 full); bake muffins for about 25-30 minutes and loaf for about 1 hour or more.
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