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These muffins were made to get rid of the rhubarb in my freezer and the extra pumpkin I had from my homemade granola bars, I would have thrown in the frozen bananas too if that wouldn’t have been weird. They turned out better than I expected – I have actually never baked anything other than banana muffins. 

These turned out great, and the pumpkin and rhubarb were a tasty combination that I probably wouldn’t have thought of if I didn’t have both ingredients in excess. Next time I make them I think I would add chopped nuts to add a little crunch.

Pumpkin Rhubarb Muffins

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Ingredients

2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup brown sugar (packed)
1 cup canned pumpkin
3/4 cup plain yogourt
1 tsp vanilla
1 egg
1/2 tbsp canola oil
2 tsp ground ginger
1 tbsp mined fresh ginger
2 cups chopped rhubarb

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Directions

  1. Preheat oven to 350F. Spray or line muffin tin.
  2. In a large bowl whisk together flour, cinnamon, baking soda, and salt.
  3. In a separate bowl combine pumpkin, brown sugar, yogurt, vanilla, egg, oil and gingers. Using a mixer combine for about 2 minutes on medium.
  4. Pour wet ingredients into dry and stir until just combined, stir in rhubarb.
  5. Bake for 20-30 minutes or until a toothpick comes out clean. Allow to cool on a rack for 10 minutes before removing from the pan.

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Pumpkin Rhubarb Muffins
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Ingredients
  1. 2 1/2 cups flour
  2. 1 1/2 tsp baking soda
  3. 1 tsp cinnamon
  4. 1/4 tsp salt
  5. 1 cup brown sugar (packed)
  6. 1 cup canned pumpkin
  7. 3/4 cup plain yogourt
  8. 1 tsp vanilla
  9. 1 egg
  10. 1/2 tbsp canola oil
  11. 2 tsp ground ginger
  12. 1 tbsp mined fresh ginger
  13. 2 cups chopped rhubarb
Instructions
  1. Preheat oven to 350F. Spray or line muffin tin.
  2. In a large bowl whisk together flour, cinnamon, baking soda, and salt.
  3. In a separate bowl combine pumpkin, brown sugar, yogurt, vanilla, egg, oil and gingers. Using a mixer combine for about 2 minutes on medium.
  4. Pour wet ingredients into dry and stir until just combined, stir in rhubarb.
  5. Bake for 20-30 minutes or until a toothpick comes out clean. Allow to cool on a rack for 10 minutes before removing from the pan.
Adapted from Daily Unadventures in Cooking
frankly ray http://franklyray.com/

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