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Pumpkin Muffins

October 20, 2011

Long before fall arrives, I dream in pumpkin. I miss Ted Drew’s Pumpkin concret and the Pumpkin Spice Latte at Kaldi’s and I know I am not the only one out there who loves everything pumpkin. So I am dedicating this month of recipes to all you pumpkin lovers out there.

These muffins are great to eat on the road for breakfast, but even better right of out the oven. And the cinnamon-sugar coating on top make for a very nice crisp crust; however, that crispiness only last a day or two. So eat up! And don’t worry, you’ll need the extra pound or two to keep you warm in the upcoming winter months.

Welcome back pumpkin and happy fall!

Pumpkin Muffins
Adapted from Gourmet Mag November 2006
Makes 1 dozen

1 1/2 cups all-purpose flour
1 t. baking powder
1 15 oz can of solid/pure pumpkin (NOT pumpkin pie filling)
1/3 cup vegetable oil
2 large eggs
1 t. pumpkin-pie spice* (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1  cup sugar
1/2 t. baking soda
1/2 t. salt

Topping:  1 t. cinnamon and 1 T. sugar


  1. Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups.
  2. In a small bowl, whisk together flour and baking powder.
  3. In a separate, large 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 1 tablespoon sugar in another bowl for topping.
  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/skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  6. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool.
* = I like more pumpkin flavor, so I added a bit more than a teaspoon of pumpkin-pie spice.  Also, if you don’t have this seasoning at home, you may use the individual spices.

2 Comments leave one →
  1. Trev permalink
    October 31, 2011 3:32 pm

    The month of pumpkin was great! Those pumpkin muffins do make a tasty grab-and-go breakfast!


  1. Pumpkin Scones « STARCH: a gastroblog

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