Pumpkin Muffins
Fall or winter, summer or spring, you will find me making these pumpkin muffins. These are super moist and keep well though they rarely last 2 days in my kitchen. They are also packed with aromatic spices like cinnamon, nutmeg and cloves. When pumpkins are in season, I recommend making your own fresh pumpkin puree. Canned pumpkin puree would also do! My version is just a bit sweet but not overpowering with sugar so that you can enjoy the natural taste of pumpkins. Have them plain as a snack, add in nuts or chocolate chips for dessert, or frost with whipped cream to make it a dessert. So many ways to enjoy!
Prep Time
15 mins
Total Time
45 mins
Yield
12 muffins
Nutrition
200 calories
Ingredients
1 3/4 cups pumpkin puree, fresh or canned
2 eggs
1/2 cup oil or melted butter
1/4 cup milk
3/4 cup coconut sugar or brown sugar
1 3/4 cups all purpose or wheat flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon vanilla
Instructions
- Preheat oven to 425F
- Mix wet ingredients: In a large bowl or electric stand mixer, whisk the eggs then add in oil/butter, sugar, pumpkin puree, milk and vanilla extract. Mix all together thoroughly
- Add dry ingredients: whisk in the flour, baking soda, cinnamon, ground ginger, salt, nutmeg, cloves and all spice. Gently stir together until combined and no flour clumps are visible.
- In a greased or lined 12 count muffin pan, scoop the batter into each hole, filling each one up.
- Bake the batter for 5 minutes at 425F to create a muffin top dome, then lower the oven temperature to 350F to bake for another 12 - 15 minutes or until an inserted toothpick comes out clean.
Tips
- If you have fresh pumpkins, cut them open, clean out the guts and bake in the oven at 425F for 25 mins or until tender. Scoop out the tender fresh puree to use it for this recipe when it's cooled.