Pumpkin Muffins Recipe

Did you check out yesterday’s recipe for pumpkin pancakes? So good. Yum!

Today, I’d like to share my recipe for pumpkin muffins. These are for rich, dense, moist muffins. They have the perfect balance of spice and pumpkin flavors, and are not too sweet. They’re great on their own, warm or cold… but would also be fabulous with cream cheese, or a bit of cream cheese frosting.

Pumpkin Muffins

2-1/4 cups all-purpose flour
1 1/4 cups brown sugar, packed
2 tsp baking powder
3 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1 cup pumpkin puree
2 eggs, lightly beaten
3/4 cup milk
1/2 cup butter, melted
1 tsp. vanilla

In a large bowl, combine flour, brown sugar, baking powder and spices, set aside.

In a blender, process pumpkin puree, eggs, milk, butter, and vanilla until smooth. Add pumpkin mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy.) Divide batter among 12 prepared muffin cups.

Bake in a 375 degree F oven for 22 to 24 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

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