My Easy2make Pumpkin Muffin Recipe!

Yummy Pumpkin Muffins - Great for Breakfast/Brunch or Snack!

Pumpkin muffins are the perfect embodiment of fall /winter flavors, offering a soft and moist texture that fills your home with an irresistible aroma. If you prefer, this recipe can also be baked as a cake and topped or drizzled with a sugar glaze and sprinkled with chopped nuts or pumpkin/sunflower seeds. One thing I know for sure, once baked, these delicious muffins or cake . . . always disappear quickly!

For the festive Christmas season, I recommend serving them with warm mulled red wine or cider. YUM!

This recipe will yield 12 regular sized muffins.

A.

1 2/3 cups sifted all-purpose flour

½ tsp baking soda

½ tsp baking powder

1 ½ tsp ginger

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

 B.

1 ½ cup sugar

½ cup vegetable oil

2 large eggs

1 cup pumpkin puree 

½* cup warm water

 Optional topping: pumpkin seeds and sunflower seeds

Preparation Method

Start by pre-heating oven to 175 ̊C (350 ̊F) and then, lightly oil a 12 cup muffin tin or 2 x 12 cup mini muffin tins

Mix all the ingredients in A. 

In an electric mixer, beat together sugar and vegetable oil.  Add eggs one at a time and beat until mixture lightens in color.   Add pumpkin puree, water and mix well.  Lastly add the dry ingredients (A) and stir carefully until thoroughly mixed. 

Spoon batter into prepared muffin tin and sprinkle with a pumpkin and sunflower seeds (optional).

Bake muffins for about 25 minutes or until a tester inserted into center comes out clean.  Let cool in pan for about 10 minutes and then transfer to a backing rack to cool completely.

Tips!

When making these muffins with fresh pumpkin pulp, you may need to adjust the water a bit, depending on the thickness of pulp.  Start by adding only ¼ cup of water and if needed add more!

Pumpkin puree (available in tins) works really in this recipe so if you are in a hurry or don’t have fresh pumpkin pulp, use it . . . I do all the time!   (1 Libby’s can = 2 cups pumpkin puree).

These muffins can be made at least 1 – 2 days in advance and they are just as good!  They also freeze extremely well.

When I lived in the States these muffins were a must for Thanksgiving . . . but I think I've made them also in all the other places I’ve lived in since then . . . all year round and keep a batch handy in the freezer. 

Make mini muffins with this recipe and serve them as hors d’oeuvres – cut in half and sandwich together with a bit of ham and cheddar cheese (or other of preference). 

©KaritasM

Muffins baked with parchment paper - ready to be boxed for gifts

Pumpkin Muffins with warm Mulled Wine

Nuts or chocolate chips can be added to muffin dough!