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Translators without Borders Cookbook

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Best-Ever Pumpkin Muffins

November 2, 2016 by Sophie Llewellyn Smith Leave a Comment

Nothing smells as good as pumpkin muffins in the oven on a cold winter morning. Great for the holidays, or anytime!

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Best-Ever Pumpkin Muffins
Print Recipe
  • CourseFestive dishes
  • CuisineAmerican
Servings
12 muffins
Cook Time
20-22 minutes
Servings
12 muffins
Cook Time
20-22 minutes
Best-Ever Pumpkin Muffins
Print Recipe
  • CourseFestive dishes
  • CuisineAmerican
Servings
12 muffins
Cook Time
20-22 minutes
Servings
12 muffins
Cook Time
20-22 minutes
Ingredients
  • 1 3/4 cups flour all purpose
  • 1 cup sugar
  • 1/2 cup sugar dark brown
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp cloves ground
  • 1/4 tsp nutmeg
  • 2 eggs
  • 15 oz can pumpkin puree
  • 1/2 cup coconut oil melted
  • 1 tsp vanilla extract
Servings: muffins
Instructions
  1. Preheat the oven to 375 degrees (approx. 180 degrees C); prepare muffin tin for 12 muffins, either with liners or grease/flour.
  2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir together. Do not over the mix, just stir until everything is incorporated into the batter.
  5. It is helpful to use a large scoop to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
  6. Bake your muffins for 20 – 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Filed Under: Uncategorized Tagged With: dairy-free, festive, nut-free, vegetarian

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Rebecca Petras, Deputy Director of TWB

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

Please read the full TERMS OF USE.

Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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