Pumpkin Muffins

With Thanksgiving over and done with and the pumpkin pie made and devoured, I had half a can of pumpkin puree in desperate need of being used up.

I thought of cookies, but I wanted something my 11-month-old son could enjoy as well, so I settled on muffins. I took to the internet to find the perfect pumpkin muffin recipe since I had never made them before. It didn’t take long to find one that worked with the ingredients I had on hand.

I kept the basics of the recipe the same, but I liked a lot more flavour and spice with my pumpkin than was called for, so I switched up and added some ingredients to better suit mine and my family’s tastes.

Delicious treats with some Chai Tea.

The Pumpkin Muffin Bake:

The original recipe asked for two cups of regular sugar, but I like the flavour of brown sugar with pumpkin, so I switched out a cup of the white sugar for a cup of brown. Brown sugar has the added bonus of creating a moist muffin as well as adding flavour.

To improve the spice of the muffins, I added in the traditional pumpkin pie spices instead of just cinnamon, and I also added a tablespoon of maple syrup to improve the flavour a little more. I like to experiment with recipes, but usually, I make the recipe in its original form before starting to make any alterations.

If you are interested in the original recipe, you can check it out Seasons and Suppers Blog.

Before the muffins went into the oven, I decided to make a topping of crushed walnuts, brown sugar, and cinnamon. It’s a super simple mix that I didn’t measure ingredients for, and it turned out so very yummy.

I covered the tops of some of the muffins with the mixture before placing them into the oven. I made sure to leave some plain to be decorated later.

The Topping:

Once they were done and out of the oven, I let them cool. I made up a cinnamon buttercream to top some of the remaining muffins but made sure I left some plain so that the kids had an option that had a little less sugar.

This recipe makes about two dozen, but I had made some mini muffins for my little guy, so it’s hard for me to know for sure the exact amount.

My family and friends were delighted with the way this recipe turned out. It was a happy surprise for me since frequently, my experimental bakings don’t turn out so well the first time around.

This Pumpkin Muffin recipe had the right amount of sweet and spice and was incredibly moist. It didn’t take long for this delicious treat to be eaten up.

What are some of your favourite Fall time treats? What pumpkin cravings do you get? Let me know because I love to try new recipes. Good luck and Happy baking.

Don’t forget to comment below and let me know how your bake turned out. You can also follow me on Facebook and Instagram to see what I’m busy working on in my kitchen.

Other recipes you may enjoy:

Pumpkin Scones

Sticky Toffee Pudding

Print Recipe

Pumpkin Muffins

(2 votes, average: 4.00 out of 5)

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Serves: 24

Prep Time: 15min – Cooking Time: 20-25min – Total Time: 35-40min

A delicious blend of pumpkin and spice in a soft, moist muffin that is sure to please everyone

Ingredients

• 4 large eggs
• 1 cup white granulated sugar
• 1 cup brown sugar (the darker the better)
• 1 3/4 cup pure pumpkin
• 1 tbsp maple syrup (optional)
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tbsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 tsp baking powder
• 2 tsp baking soda

Instructions

1

Preheat oven to 375 degrees F. Prepare your muffin tins by either greasing ( I use Pam but butter would work just fine) or by lining with muffin liners. Set aside.

2

Beat eggs slightly in a large bowl or in the bowl of your stand mixer.

3

Add sugars, oil, pumpkin, maple syrup, and vanilla, beat until completely combined. In a medium sized bowl mix together dry ingredients and whisk together, this removes any flour chunks and adds a little air.

4

Add dry ingredients to the wet, this should be done in two batches just to make sure you don't send flour flying while mixing. You should also mix slowly until all the dry ingredients have been added then you can slowly increase the speed and mix until the batter is nice and smooth making sure to scrape down the sides and bottom of your bowl.

5

Divide batter into the muffin tins making sure to leave about half an inch of room for the muffins to rise. If you are going to add a crunch topping then you would do that now before the muffins go into the oven.

6

Bake for 20-25 minutes. Test to make sure they are done before removing, this will ensure that they won't collapse once they start cooling. Cool for about 5 minutes in the pan before moving them to a wire rack to finish cooling.

7

Once cool you can choose to ice them or leave them as is. They can be stored in an airtight container for about 5 days, though after the first day they will lose the crunchy top but, they will still be delicious.

Notes

* A couple of years ago I discovered whole nutmeg that you grate as needed and now I could never go back to the prepacked stuff. Whole nutmeg has a deeper flavour and aroma that makes baking with it incredibly fragrant and delicious. I almost love it as much as I love cinnamon, which I can't live without. I highly recommend that you try it out, I swear you'll never go back. * For a super easy way of getting perfectly even muffins I use ice cream scoops, you can find these in a variety of sizes and they make things easy and you avoid making a mess. * When trying a recipe for the first time I always set my timer for a little under the bake time given. Every oven works differently and you don't want to over bake and dry out your muffins. * If you do want to make mini muffins I would decrease the bake time to 10 minutes, but check on them around 8 minutes.