Pumpkin muffins

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Pumpkin muffins

With fall here, it’s time to embrace fall baking. There are so many great fall recipes to make. Whether it is made with apples or pumpkins, you really can’t go wrong with fall baking. For today, we will focus on a pumpkin recipe. More specifically pumpkin muffins. If there was even a muffin recipe that is the epitome of moist and flavorful, then this is it.

I don’t recall exactly where I got this recipe from. However, if I had to guess, I would say that it was from that wonderful thing known as the internet. Whether it was from Facebook, Pinterest or just a random Google search, I don’t know. What I do know, is that I am so glad that I did find the recipe. I have made some adjustments to it over time. Now, let’s not waste any more time and get the recipe.

As always, start by gathering and measuring all of your ingredients. This is the best way to ensure that nothing is missed along the way.

In a large bowl, mix together flour, baking powder, cinnamon, allspice, nutmeg and ground cloves. Make sure to preheat your oven to 400 degrees.

In a separate bowl, mix together the sugars, pumpkin puree, oil, milk, molasses, and vanilla until well combined. Note: Be sure you are using pumpkin puree, NOT pumpkin pie filling. Using pumpkin pie filling will make the muffins too gooey. Trust me, I learned that the hard way. They are quite nasty if this mistake is made.

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.

Once the mixture is fully combined, fill the muffin trays to about 3/4 full. You do not want to overfill these.

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.

Allow the muffins cool in the pan for about 10 minutes before removing and placing them on a baking rake. 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 are ready to eat them.

Ingredients

This recipe makes 12 muffins. It can easily be doubled or tripled.

  • 1 cup and 2 Tablespoons of all-purpose flour
  • 2 teaspoon baking powder
  • 1 Tablespoon 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

Directions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix together flour, baking powder, cinnamon, allspice, nutmeg and ground cloves.
  3. In a medium bowl, mix together the sugars, pumpkin puree, oil, milk, molasses, and vanilla until well combined.
  4. 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.
  5. Fill muffin trays to about 3/4 full.
  6. 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.
  7. Let the muffins cool in the pan for about 10 minutes before removing and placing them on a baking rake.
  8. In a small bowl, mix together about 1/3 cup of sugar and 2 Tablespoon cinnamon.
  9. 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.

22 Comments

  1. Pumpkin is one of my favorite flavors for Fall! So, I love to try all the pumpkin recipes! I will have to try these muffins, they sound so good!

    1. Author

      Pumpkin is awesome and pretty versatile to work with. I hope you enjoy them when you do make them.

    1. Author

      I hope you do try them! They are so good.

  2. Oh these look so GOOD! Definitely going to have to try this recipe. Thank you!

    1. Author

      I hope that you enjoy them if you do end up trying them.

    1. Author

      They really are. We always double the batch because otherwise they are all gone in a day or two.

  3. I’m going to try this, I just need to get some molasses. I love anything pumpkin with this combination of spices. Just in time for Canadian Thanksgiving! I hope you have a great weekend with your family.

    1. Author

      They would make a great addition to the Thanksgiving feast this weekend. Thank you. Hope your weekend is great as well.

  4. I love finding new pumpkin recipes!! Definitely something I’ll try out this autumn. Thanks for sharing

    1. Author

      Same. Trying new recipes is great, especially all these pumpkin recipes. Hope you enjoy them.

  5. These look delicious and so seasonal too! I love Autumn flavours such as pumpkin, cinnamon, apple, pear and spices. Thanks for sharing 🙂 x

    1. Author

      They are so good. They don’t last more than a couple of days at our house because we eat them so quickly, even with doubling the recipe.

  6. Oh I’ve never tried a pumpkin muffin! I love pumpkin pie and anything pumpkin really, i’ll be giving these a go

    1. Author

      If you love other pumpkin foods, then you will love these.

    1. Author

      Me too! So many great pumpkin recipes out there!

  7. Hi!

    These look delicious! I was just saying the other day how I wanted to find more yummy pumpkin recipes as I actually don’t have too many ideas myself so this recipie is great inspiration.

    Even better is the fact that the pumpkin puree doesn’t need to be made from scratch, as it can be bought ready prepared, so an actual pumpkin isn’t even required! Hahaha

    Oh, and I love the rich and treacly taste of Molasses!

    Thanks for sharing. You got them to rise beautifully

    Hanna x

    http://www.missbeautysaver.com

    1. Author

      Yes, that’s a big reason I love this recipe as well, though I would love to try it using from scratch pumpkin puree one of these times. It would be interesting to see how doing so changes the flavor or texture of the pumpkins.

  8. Would love to try this! I have never seen pumpkin puree in the UK, but I guess boiling a pumpkin and making a puree by mashing it might work?

    Thanks for sharing!

    1. Author

      I don’t know how well boiling would work. But I know you can easily roast pumpkin and then puree that.

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