Autumn is one of the best times to get some baking done. With the abundance of fresh produce in the grocery stores, you have endless options of what to cook. One seasonal item that is often on everyone’s minds during the fall months is pumpkins. Whether it’s pumpkin spiced lattes, pumpkins for carving or baking with them, there are plenty of reasons to grab some pumpkins now. One of my favorite pumpkin-related items to bake is pumpkin muffins. They are quick to make and are by far one of my moist muffins I have ever tried. With a light coating of cinnamon sugar on top to provide a slight crunch and extra sweetness, these pumpkins are sure to please.
Even if you are just starting out on your journey of learning to cook, this recipe is a good one to try. This recipe makes 12 muffins. It can easily be doubled or tripled.
One important thing to note before you get started, you must use pumpkin puree in this recipe NOT pumpkin pie filling. The results are not good if you use the wrong pumpkin product, so double check your pumpkin before you start. Once you are certain you have all of the right ingredients, it’s time to get baking.
- 1 cup and 2 Tablespoons of all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoon allspice
- 1 1/2 teaspoon nutmeg
- 1 1/2 teaspoon ground cloves
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3/4 cup pumpkin puree
- 1/3 cup oil
- 1/4 cup milk
- 2 Tablespoon molasses
- 1 Tablespoon vanilla extract
- Preheat oven to 400 degrees.
- In a large bowl, mix together flour, baking powder, cinnamon, allspice, nutmeg and ground cloves.
- In a medium bowl, mix together the sugars, pumpkin puree, oil, milk, molasses, and vanilla until well combined.
- Pour the wet mixture into the flour mixture. Fold together until combined. Be careful on this step, as all too often pockets of flour will form and not be mixed in completely. Just keep stirring until you are certain it is fully mixed. The batter should be fairly thick but not too much. If you find that your batter is a bit too thick, add in a tiny bit of milk.
- Line your muffin trays with silicone muffin cups and fill with batter to about 3/4 full.
- Bake for 18-20 minutes. It is better to check on these a bit earlier, as they can overcook quite quickly. Insert a toothpick into the muffins to check for doneness. If it comes out clean, then the muffins are done.
- Let the muffins cool in the pan for about 10 minutes before removing and placing them on a baking rake.
- In a small bowl, mix together about 1/3 cup of sugar and 2 Tablespoon cinnamon.
- Once muffins are cool, dip the top of each muffin into the sugar mixture. NOTE: I only recommend dipping the muffins in the sugar if you plan to eat them within the next day or two. The sugar can melt if it gets too warm and that will cause the top of the muffins to get sticky. Otherwise, keep the bowl of sugar handy and dip the muffins when you go to eat them.