Pumpkin Muffins
We may earn money or products from the companies mentioned in this post.Irresistible Pumpkin Muffins: A Fall…
We may earn money or products from the companies mentioned in this post.
Irresistible Pumpkin Muffins: A Fall Delight
As the leaves change color outside and the air turns crisp, it’s time to embrace the flavors of autumn. You know what comes ripe in fall? Pumpkins. And what better way to do that than by baking a batch of mouthwatering pumpkin muffins? A classic fall treat that combines the warmth of spices with the natural sweetness of pumpkin, these fluffy delights are guaranteed to bring comfort and joy to your kitchen.
Only one of my children eat these pumpkin muffins and he only eats the tops. Did you know they make a pan just to bake the muffin tops in? It’s true. My mother-in-law bought one for the my little boy so she can make him pumpkin muffin tops whenever his little heart desires. You can get your very own here.
Home canned pumpkin from the garden makes making these anytime a super easy task. If you’ve ever wondered about home canning I encourage you to give it a try. You will need a few things to get started but it is so worth the effort. If you don’t have that on hand then canned pumpkin works great, but be sure to not use canned pumpkin pie filling.
With their moist texture, warm spices, and delightful pumpkin flavor, these muffins are a true taste of fall. Whether you are hosting a cozy brunch or simply looking for a sweet treat to enjoy with a cup of hot tea, pumpkin muffins are sure to hit the spot. They are so wonderful just fresh out of the oven smeared with a dab of butter. You can top them with oats or pumpkin seeds (pepitas) before baking if you want to make them a little more decorative. These are also great as cupcakes with a maple spice frosting, or cream cheese frosting.
Give this recipe a try and let the aroma of these goodies fill your home with the enchanting essence of autumn. Happy baking!
Pumpkin Muffins
Equipment
- 1 Muffin Tin
- 12 muffin cups
Ingredients
- 2 Cups All-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup butter melted
- 1 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup milk or buttermilk
Instructions
- Preheat the oven to 375
- Line the muffin tin with the muffin cups
- Combine the dry ingredients, make a well in the center and set aside
- Combine the melted butter and sugar until blended
- Add the eggs one at a time to the butte mixture stirring until blended then add the vanilla
- Stir in the pumpkin and milk to the butter mixture until well-combined
- Slowly add the pumpkin and butter mixture to the dry ingredients, stirring gently until just combined. Over stirring can make the muffins too dense.
- Spoon into muffin cups and bake for 18-20 minutes.
- Cool completely on a cooling rack until ready to be served.
