Pumpkin Muffins

This time of year, I’ll use any excuse to make something with pumpkin in it. Pumpkin bread is probably my favorite fall treat to make, so I thought I would use my favorite recipe and turn them into muffins. Built-in portion control, right? They come out moist and delicious, and perfectly spiced with a combination of cinnamon, ginger, nutmeg and cloves. Since the recipe makes 2 dozen muffins, I kept a dozen for us, and sent the other half to friends who just had a baby. Perfect for one-handed snacking while feeding a newborn!

Pumpkin Muffins
Yields: 2 dozen muffins

1 (15 oz.) can pumpkin puree
4 eggs
1 cup vegetable oil (or 1/2 cup oil + 1/2 cup applesauce)
2/3 cup water
2 cups granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoons ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

2 tbsp granulated sugar
1 tsp cinnamon

Preheat the oven to 350 degrees F. Grease and flour 2 muffin tins, or line with paper liners.

In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, mix together the flour, baking soda, salt and spices. Stir the dry ingredients into the wet ingredients until just blended. Be careful not to over mix. Pour evenly into the muffin tins. Sprinkle cinnamon-sugar over each of the muffins.

Bake for 20-25 minutes or until a toothpick comes out clean.

Source: Allrecipes.com

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