Pumpkin Spice Muffins
It's starting to feel more and more like fall here in Ontario! The leaves are falling off the trees, the nights are getting chilly, and most importantly pumpkin is abundant! I find that pumpkin is one of those flavors where you're either obsessed, or you really don't enjoy it. In my house, I am team pumpkin all the way, but my husband... not so much. He once told me that 'pumpkin should be eaten in a pie once a year at thanksgiving and that's it'. Um, what? I honestly still don't know how to respond to this ludicrous statement, except by baking all the pumpkin treats to try and force some sense into him. I made not one, not two, but three batches of these pumpkin muffins. And, guess what? Not only did my husband try them, he actually enjoyed them and possibly ate more than me!
These pumpkin muffins are so incredibly moist, without being too dense. I worked hard on the recipe to make sure that there was as much pumpkin flavor as possible, without the muffin being too soggy or dense. The result is a beautiful, spongy muffin that has just the right amount of spice. The cinnamon sugar on top really adds a special touch to these muffins, so don't skip it!
Making these muffins is about as easy as it can get. Simply mix all the ingredients together, divide into 12 muffins, top with cinnamon sugar, then bake! The muffin tins will be very full to allow a beautiful domed top. If you want smaller muffins then only fill the tins about 2/3 of the way and bake for a shorter period of time. I prefer to make these into big muffins though, because the more of these I get to eat at one time the better! Once baked, they stay fresh in a sealed container for about 3-4 days on the counter, or in the freezer for several months.
Pumpkin Spice Muffins
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup vegetable or canola oil
- 2 large eggs, slightly beaten
- 1 1/2 cups pumpkin puree
- 1 teaspoon vanilla
- 2 tablespoons cinnamon sugar
- Preheat oven to 375 F, grease or line a 12 count muffin pan
- In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, brown sugar, and granulated sugar
- Stir in oil, eggs pumpkin puree, and vanilla, mix until thoroughly combined and no lumps remain
- Divide batter into 12 equal portions in prepared pan, pan will be quite full
- Sprinkle cinnamon sugar generously over muffins
- Bake in preheated oven 15-18 minutes, or until toothpick inserted into center comes out clean
- You can make your own cinnamon sugar using 1 1/2 tablespoons of sugar and 1/2 a tablespoon of cinnamon
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Published October 18th, 2020 9:30 PM