Pumpkin Muffins

Pumpkin Muffins

It’s pumpkin season, finally!  My 6 year old asks for pumpkin muffins at least once a week.  This year I held out until August to make my first batch of them.   You can make this pumpkin muffin recipe in a loaf pan and call it pumpkin bread! Most of the time I use a mini muffin pan or you can use a regular sized muffin pan.  My three boys prefer the mini muffin tin.  They’re so easy just to pop in your mouth and devour.  I usually fill a mini muffin tin and then with the remaining batter, I use a mini loaf pan.

This pumpkin muffin recipe is so easy, and the muffins come out moist and delicious.  I use a whole can of pumpkin puree.  I’ve seen some recipes that only call for ½ cup- 1 cup of pumpkin, but then you have to store or freeze the remainder.  Using pumpkin pie spice is an easy way to get all the fall tastes and smells.

One thing I love about this recipe, is that the recipe is very forgiving.  You definitely don’t have to use the whole cup of sugar.  Sometimes I do, sometimes I’ll use anywhere from ½ c to ¾ c.  Feel free to add hemp hearts for extra protein or chocolate chips!  If you don’t have pumpkin pie spice, you can substitute 1- 1 ½  tsp cinnamon and ½ tsp nutmeg.

Trust me, if you make this recipe, they won’t last long in your house.  They make a great breakfast or snack.  Enjoy!

Pumpkin Muffins

Makes about 24 mini muffins

Preheat oven to 350° F. Grease mini muffin tin or line with paper liners.

Whisk together in a medium bowl:

1 ½ c flour

2 tsp pumpkin pie spice

1 tsp baking soda

½ tsp salt

Beat in a separate bowl:

1 c sugar

½ c oil

2 eggs

1-15 oz. can pumpkin puree

1 tsp vanilla

Add dry ingredients to the wet ingredients.  Mix until just incorporated. Do not overmix.  Divide the batter among the muffin cups.  Bake 15-17 minutes for mini muffin tin, or until a toothpick inserted comes out clean.  Let cool before removing from pan.