Your Favorite Pumpkin Muffins

Baking with M, week 7

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Since discovering my allergies a few weeks ago, I’ve been consumed with label reading and trying to figure out what I can eat or easily adapt.

The great thing about home baking, in addition to spending time with my daughter every week, is that we can choose our own recipes and we know all of the ingredients that go into them. This recipe in particular needs NO ADAPTATION! (for my allergies, at least)

For baking with small helping hands, quick breads are a great option. You can mix them without “heavy equipment”, so they can help with almost everything up to putting them in the oven.

One of my daughter’s favorite things to make are pumpkin muffins. This recipe is so good, they occasionally make an out of season appearance in spring or summer.

You may wonder why the photos accompanying these recipe appear to be mini-breads instead of muffins. Funny story – my dad got me a bunch of fun kitchen “toys” last Christmas, including these non-stick mini loaf pans, which I somehow hadn’t used yet. We tried adapting this muffin recipe to make mini-breads.

Well, I overfilled them and they overflowed like hot delicious pumpkin lava:

Thankfully, I had my favorite spill-and-grease-catching-baking sheet to catch the mess before it turned the bottom of my oven into a gooey, charred mess. Also, they still tasted delicious.

They get mashed up where they’re going anyway, right?

This recipe is an adaptation between a Libby’s Pumpkin Muffin recipe and this Downeast Maine Pumpkin Bread recipe.

If you do decide to try loaves, be sure to fill each tin only half way, use a baking pan underneath, and approximately double the baking time (but keep an eye on them after 40 minutes or so, just in case!)

Hope you like it as much as we do!

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Pumpkin Muffins

Pumpkiny and moist with just the perfect amount of spice, you'll love this pumpkin muffin recipe as much as we do!

Course Breakfast, Dessert

Cuisine American

Keyword muffins, pumpkin

Servings 30 muffins

Author movingandbaking

Ingredients

Dry

• 3 c. flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 tsp. cloves
• 1/4 tsp. ginger

Wet

• 3 c. granulated sugar
• 15 oz. pumpkin puree not pumpkin pie filling!
• 4 large eggs
• 1/2 c. vegetable or canola oil
• 1/2 c. water

Instructions

1. Preheat oven to 350 degrees F.

2. Grease or line ~30 muffin cups.

3. Combine the dry ingredients with a fork or whisk in a medium bowl: flour, baking soda, salt, and spices. Set aside.

4. Combine the wet ingredients with a fork or whisk in a large bowl: sugar, pumpkin, eggs, oil, and water.

5. Add the flour mixture to the pumpkin mixture. Stir just until mixed.

6. Fill muffin cups 3/4 full. Bake 25-30 minutes, until tops are just set and a toothpick inserted into the center comes out clean.

7. Allow to cool 5 minutes, then transfer to cooling rack. 

8. These can be kept in an airtight container at room temperature or in the fridge for 3-4 days, or freeze individually in an airtight container or freezer bag for up to two months.