It should come as no surprise to those who know me that I love baking with pumpkin. I’ve blogged about a variety of pumpkin baked goods over the years and baked many more than never made it onto this website. It only seems fitting that my first blog post after nearly two years of radio silence would be about pumpkin.
These have been my go-to pumpkin muffins for years. They use basic pantry staples, dirty minimal dishes (only two bowls!) and bake up beautifully. The muffins are fluffy, moist and packed with fall flavors. My three year old can demolish one in a startlingly short amount of time, and well, I have a hard time eating just one.
A great breakfast, snack or even light dessert, these muffins deserve a place in your baking arsenal. Do you have any a fall muffin or quick bread recipe that you find yourself returning to again and again?
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup canned solid-pack pumpkin
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 tsp cinnamon, divided
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1 plus 1 tablespoon sugar, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat ove to 350°F and put liners in muffin cups.
- Stir together 1 teaspoon of cinnamon and 1 tablespoon sugar in a small bowl. Set aside.
- Add flour and baking powder to a medium bowl and whisk to combine.
- In a large bowl, whisk together pumpkin, oil, eggs, 1 tsp cinnamon, ginger, nutmeg, allspice, 1 cup sugar, baking soda, and salt until smooth and then whisk in flour mixture until just combined.
- Fill each muffin cup about 3/4 full and then sprinkle the tops with cinnamon sugar mixture.
- Bake for 25-30 minutes until muffins are puffed and golden brown and a wooden pick inserted in the center of a muffin comes out clean.
- Allow to cool in pan on rack for five minutes and then transfer the muffins from pan to rack to cool completely.
Adapted from Smitten Kitchen