pumpkin_caramel_porter_muffins
Table of Contents
Pumpkin Caramel Porter Muffins
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoons ground cinnamon
- 1/4 c. olive oil
- 1 cup pumpkin purée
- 1 cup Saranac Caramel Porter, at room temperature
- 2 t. egg replacer (equivalent to 2 eggs)
- 4 T. water
Directions
- Preheat oven to 350º F.
- Combine dry ingredients (white flour, brown sugar, baking powder, baking soda, salt, cinnamon) in a large bowl.
- Combine wet ingredients (pumpkin, beer, olive oil, egg replacer, water) in a small bowl. Pour into the dry mixture and stir until just combined.
- Pour into muffin pans lined with muffin papers. Bake for 20-25 minutes.
Source
- Yield: 15 muffins
- Optional: sprinkle the top of the muffins with chopped pecans before baking
pumpkin_caramel_porter_muffins.txt · Last modified: 2020/07/27 16:47 by 127.0.0.1