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Pumpkin Muffins Soft, cozy, and full of warm spices—these pumpkin muffins are a perfect fall treat! Ingredients: 1 & 3/4 cups (220g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 & 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 cup (100g) brown sugar 1/4 cup (50g) granulated sugar 1/2 cup (120ml) melted butter (1 stick 120g) 2 large eggs 1 cup (240g) canned pumpkin purée (not pumpkin pie filling) 1 teaspoon vanilla extract Optional Mix-ins: 1/2 cup chocolate chips or chopped nuts for a little crunch zest of one Orange 1/4 cup raisins for added sweetness Kitchen Tools: Mixing bowls (one large, one medium) https://amzn.to/4ixLCLL Whisk or fork https://amzn.to/49xbdRb Measuring cups and spoons https://amzn.to/3ZqJ0qs Muffin pan https://amzn.to/4iBh9Nc Paper muffin liners or non-stick spray https://amzn.to/4gvEKwM Spoon for filling the muffin cups https://amzn.to/3VEHz6F Helpful Extras: Low stool to help you reach https://amzn.to/49AeOO7 Non-slip mat or tea towel to keep things steady https://amzn.to/4gpV5Tu Oven mitts https://amzn.to/3ZBPyT0 Child friendly cooking set https://amzn.to/3Dnk23G Let's Get Started! 1. Wash your hands and put on your apron! Make sure you have a clear space to work. If you need help reaching, use a stool or work at the table. 2. Preheat the oven to 180℃ (350°F). Ask a grown-up to help, and set the oven rack to the middle. 3. Prepare your muffin pan: Line each cup of the muffin pan with a paper liner or lightly spray with non-stick spray so the muffins don’t stick. 4. Mix the dry ingredients: In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir everything together with a whisk or fork until well mixed. 5. Mix the wet ingredients: In a large mixing bowl, add the brown sugar, granulated sugar, and zest. Stir then add melted nutter and stir until smooth. Add the eggs, stirring well after each addition. Add the pumpkin purée and vanilla extract. Stir until the mixture is nice and smooth. 6. Combine the wet and dry ingredients: Pour the dry ingredients into the bowl with the wet ingredients. Stir gently until just combined. Be careful not to over-mix; a few small lumps are okay! 7. Add any mix-ins: If you’re using chocolate chips, nuts, or raisins, gently fold them into the batter. 8. Fill the muffin cups: Use a spoon to divide the batter evenly among the muffin cups, filling each about 3/4 full. 9. Bake the muffins: Place the muffin pan in the oven and bake for 20–25 minutes. The muffins are ready when a toothpick poked into the center comes out clean. 10. Let them cool: Carefully remove the muffins from the oven with oven mitts. Let them cool in the pan for a few minutes, then move them to a wire rack to cool completely. 11. Time to enjoy! Your pumpkin muffins are ready! They’re delicious on their own or with a little butter or cream cheese spread on top. Substitutions & Variations (Ask a grown-up before making changes!) Flour: You can use whole wheat flour for a heartier muffin, but the muffins might be a bit denser. Sugar: Substitute the brown sugar with coconut sugar or use all granulated sugar. Butter: Try coconut oil instead of butter oil for a different flavor. I suggest avoiding vegetable oil. Pumpkin: If you don’t have canned pumpkin, mashed sweet potato works too! P.S. These muffins freeze really well! Just wrap them in plastic wrap and pop them in the freezer to save for later—perfect for a quick, cozy snack on a chilly day! Chapters: 0:00 Intro 0:30 Tools 0:50 Ingredients 1:25 Dry 3:12 Wet 5:35 Mix 6:40 Fill 7:15 Bake 7:50 Conclusion