Autumn Pumpkin Muffins

Posted on by Jennie

Pumpkin Muffins | Garlic, My Soul

Remember that pumpkin puree we made last week? Well, we promised you uses for it, and here we are, with delicious pumpkin muffins to prove it.

This pumpkin muffins were a synch to put together, and although we made them mini-size (we had a pan misunderstanding) you could definitely make them regular sized for a delicious breakfast treat, or after-dinner snack (with a cup of hot cider!)

Pumpkin Muffins | Garlic, My Soul

Pumpkin Muffins (Adapted from Smitten Kitchen)
Time
: 15 minutes
Bake Time: 30 minutes
Oven Temperature: 350

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh pumpkin puree
1/3 cup vegetable or coconut oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 cup plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

1. Preheat oven to 350.
2. Mix flour and baking powder together in a small bowl.
3. In a medium sized bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
4. Stir together cinnamon and remaining 1 tablespoon sugar in the flour bowl.
5. Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 30 minutes.
5. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Pumpkin Muffins | Garlic, My Soul

Look how tiny they are! You could have several – I’ve been eating two for breakfast! Double the fun. Or just, you know, make ‘em regular sized and have two anyways.

Pumpkin Muffins | Garlic, My Soul

Enjoy! Tell us what your favorite fall breakfast treat is – a warm bowl of oatmeal? Pumpkin pancakes? Bran muffins?

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