Lavender pumpkin muffin

Lavender pumpkin muffin

1 3/4 cups (219g) all-purpose flour
1 tsp baking soda
2 tsp ground lavender
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 tsp salt
1 tsp vanilla extract
1 tsp Mohr Lavender please lavender extract
2 large eggs at room temperature
3/4 cup (150g) brown sugar
1/2 cup(100g) granulated sugar
1 1/2 cup (340g) pumpkin puree
1/2 cup (120ml) vegetable oil

2/3 cup (120g) semi-sweet chocolate chips

Preheat oven 350F. Prepare 2 muffin pans with liners or cooking spray. This recipes makes aprox. 15-18 muffins.

In a large bowl mix the flour, baking soda, ground lavender, cinnamon, nutmeg, ginger and salt. Set aside. In another bowl whisk the eggs and both sugars until combined. Mix in the pumpkin and oil. Pour the wet ingredients into the dry and mix until just combined. Do not over mix! Fold in the chocolate chips. Divide the batter between the prepared muffin tins. Cook between 15-20 min. or until toothpick inserted comes out clean.




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