Happy Sunday to you, my friends!
Let's talk about pumpkin muffins, shall we? While Starbucks may have debuted their holiday red cups and I started listening to Christmas music last week, fall is definitely still here. Don't be fooled!
These pumpkin muffins are wonderful. Moist, spicy (from the cinnamon, ginger and nutmeg) and sweet (from the brown sugar). Really, they're about as close to fall perfection as you can get.
These muffins get even better...they are so simple to make. You know how I feel about simple recipes (especially on the weekends!), so I promise these come together in no time. Enjoy!
Adapted from Picky Cook
- 1 cup canned pumpkin puree (not pumpkin pie filling!)
- 1/3 cup canola oil
- 2 eggs
- 2 teaspoons cinnamon + more for sprinkling
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup sugar
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- brown sugar for sprinkling
1. Preheat oven to 350 degrees. Spray muffin tin with non-stick spray or fill with muffin liners (12 total).
2. In a medium bowl, combine the pumpkin, oil, eggs, cinnamon, nutmeg, ginger and sugar. Whisk until fully combined.
3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add flour mixture to pumpkin mixture.
4. Stir until the wet and dry ingredients are combined - but don't over stir!
5. Divide the batter among 12 muffin cups. Sprinkle a little bit of cinnamon and brown sugar on the top of each muffin before placing tin in the oven.
6. Bake for 23-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm.
Yield: 12 muffins