Pumpkin Muffin Recipe


When a pumpkin arrived in my CSA box last week, I wasn't sure what to make. Pumpkin soup? Pumpkin pie? Then I remembered...pumpkin muffins!

I'm a coffee drinker and there are few things that pair better with a cup of joe than a muffin. So once muffins were on my mind, I knew I had to make them a reality.

If you don't want to wrestle with a pumpkin, a simple can of pumpkin will work, too. But if you happen to have a baking pumpkin sitting on your table—which is how I got into this whole pumpkin muffin situation—this is how you get started.

Wash your pie pumpkin off and dry throughly. Then, cut your pie pumpkin in half. Scoop out the seeds. 

Next, put your pumpkins dome side up in a shallow dish. Some like to line the pan with aluminum foil or parchment paper for easy clean up, I forgot to do that this time (whoops!).


Bake at 400 for about 45 minutes or until it is easy to pierce. Once they are soft, take them out of the oven and turn over. These are HOT pumpkins, so be careful. Allow the pumpkin to cool, then scoop out the puree. 

For me, each half gave me a cup of pumpkin. I used one for my pumpkin muffin recipe and froze the other cup for later (more muffins!).


Now to make our pumpkin muffins...

Ingredients:
  • 1 2/3 cups flour
  • 1 cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. apple pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • 1 cup pumpkin
  • 1/2 cup melted butter

Set oven to 350. Mix pumpkin, butter, and eggs together. In another bowl, mix dry ingredients together. 
Then, mix your wet and dry ingredients together, until blended. Line your muffin tins with muffin cups, and scoop batter into the cups. I think using an ice cream scoop is the easiest way, but if you have an easier method, let me know. I love to talk cooking tips. 


​And yes, that is a chocolate chip or two you see. I wanted to add chocolate chips but it turns out I only had a few in the pantry. Oh well, next time. Glad I have that extra pumpkin in the freezer!

Bake your muffins for 20 minutes or until they spring back when you give 'em a fast touch. Once they are done, carefully move them to a cooking rack. Give them a bit to cool.

Pumpkin muffins are a perfect autumn treat for breakfast or lunch. I blogged a healthy recipe last week, so I decided to go sweet this time.

How about you? What's your favorite sweet fall treat?

Until next time!
~ Mali

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