PUMPKIN MUFFINS RECIPE
With all these fancy pumpkin desserts and breads, sometimes I just crave the simplicity and deliciousness of a simple pumpkin muffin.
I don't want to say plain because these are anything but that. Each bite is packed with warm pumpkin flavor and they are so soft!
I'm always tempted to put a glaze on them or something like that, but once you try a bite you'll realize that they really don't need anything else. They look plain, like these applesauce muffins, but what they lack in "looks" they definitely make up for with the flavor and moistness.
HOW MANY CUPS OF PUMPKIN ARE IN A 15 OZ CAN?
Believe it or not, this is one of the most asked questions when it comes to pumpkin recipes. Why? Because they make a 15-ounce can of pumpkin and a 29-ounce can of pure pumpkin and most recipes call for the 15-ounce can, and few call for an entire large can of pumpkin. Lots of times I only buy the larger cans because it's cheaper and I know I will be making lots of pumpkin desserts so it will last me.
If you are using a larger 29-ounce can of pumpkin, you will need to measure out 2 cups - 2 tablespoons. A 15-ounce can has almost 2 cups of pumpkin in it. It's short by 2 tablespoons. So just measure out 2 cups and then remove 2 tablespoons and use that in place of a 15-ounce can of pumpkin.
HOW TO MAKE PUMPKIN MUFFINS
- In a large bowl, combine all the dry ingredients and stir with a whisk to break up clumps. Dry ingredients include the usual suspects like all-purpose flour, sugar, brown sugar, baking soda, salt, cinnamon, ground cloves, and nutmeg.
- In a separate smaller bowl combine all the wet ingredients. Large eggs, can of pure pumpkin, oil, and vanilla extract. Use the same whisk and stir it together until it's combined.
- Add the wet ingredients into the bowl of dry ingredients and stir together with a spatula or wooden spoon just until it's mixed.
- Line a 12-cup muffin pan with liners and fill each one almost all the way full with pumpkin muffin batter. You want the batter to be slightly lower than the top of the muffin liner. This recipe is super forgiving so don't worry if you fill them to the top (which I did this time), they will just need a few additional minutes in the oven. But try to almost fill them to the top, but not quite.
- Cook for 20-22 minutes. Let cool in the muffin pan for a few minutes before removing them to a wire rack to cool completely. It's also ok to just let them cool completely in the muffin pan.
- Store leftovers covered at room temperature or inside a gallon-sized Ziploc bag.
TRY THESE OTHER AMAZING MUFFIN RECIPES
Perfect Pumpkin Muffins
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 can (15 oz) pure pumpkin
- ½ cup canola or vegetable oil (can also use melted coconut oil)
- 1 teaspoon vanilla extract
- Heat oven to 375° and place 12 paper liners into each well of a 12-cup standard sized muffin baking pan. Set aside.
- In a large bowl, combine the flour, sugar, brown sugar, cinnamon, baking soda, salt, cloves, and nutmeg. Stir with a whisk to break up clumps.
- In a separate smaller bowl, combine the eggs, pumpkin, oil, and vanilla extract. Stir with the same whisk until combined together well.
- Dump the wet ingredients into the dry ingredients and stir together with a wooden spoon or spatula just until combined and no flour pockets remain in the batter.
- Fill each muffin nearly full with pumpkin muffin batter. You want it slightly below the tops of the muffin liners. Depending on the size of the cupcake liners/baking dish, you can get 12-15 muffins from this recipe.
- Cook for 20-22 minutes. The tops will be nicely puffy and domed and they should look done. When you touch the top lightly it should spring back up.
- Let cool or eat one warm with butter!
recipe found years ago from My Lovely Little Kitchen