Pumpkin Muffins

November 8, 2010

PB050081 This fall my craving for pumpkin has been insatiable. I simply cannot get enough of the seasonal flavor, as though I’m starved for holiday and merriment and all the comforting pleasures just beyond the autumn season. I’m not going to over think it, I’m just going for it. Which means, there is lots of baking going on at my house. Last weekend, I conjured up a warm, fluffy batch of pumpkin muffins that melt in your mouth. Eat your heart out.

PB050084

Ingredients
1 cup all-purpose flour                                                                                                                               1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/4 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 cup sugar                                                                                                                                                       1/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon                                                                                                                                       1 teaspoon vanilla extract

Use marshmallows, chocolate chips and/or cinnamon and sugar sprinkles for the topping.

Directions: Preheat oven to 350 degrees and line muffin tins with liners or coat with nonstick spray.  Combine all wet ingredients first, then add in dry ingredients and mix until nice and fluffy-do not over mix .

PB050072 PB050070 

Next, fill the muffin tins 3/4 full with the mixture and top with your favorite treats.

PB050080 PB050073 PB050074 PB050075 PB050076   PB050079

Bake for 25 min or so until the centers come out clean.

PB050097 PB050081 PB050082 PB050083 PB050084   PB050087  PB050090  PB050092 PB050093  PB050095

Like I said, eat your heart out.

PB050086 PB050085

Print Friendly

Other posts you may enjoy:

  1. Oh so easy blueberry muffins
  2. Light Pumpkin Maple Bread
  3. Strawberry and ginger muffins
  4. Lemon Yogurt Muffins
  5. Pumpkin Cinnamon Rolls

{ 3 comments }

Meredith L. September 16, 2011 at 6:48 pm

Just made these muffins and used white wheat flour since I didn’t have any pastry flour on hand it they turned out yummy. Great recipe!

Jen @ Keepitsimplefoods September 17, 2011 at 9:10 am

Sounds good! I haven’t tried white wheat flour yet. Will do! Thanks Mere!

Katrina (gluten free gidget) November 9, 2010 at 8:05 am

I hear you! I just received a case of pumpkin puree for my birthday! LOVE IT!

Previous post:

Next post: