If you’re anything like me, you have a hard time making it between meals without a little snack to tide you over. Not a full mini-meal or anything, just some fruit or nuts or a baked good. Okay let’s be honest, more often than not, a baked good. I’ve had the usual suspects in rotation for quite some time – banana bread, oatmeal bars, blueberry muffins – until my sister introduced me to pumpkin muffins this winter, and my snacking world was turned upside down! What is this delicious treat?? It tastes almost like cake given how soft and moist it is, and is sweet enough to not need frosting, but with the pumpkin puree and spices it tastes healthy enough to not feel (too) guilty for enjoying it between meals.
Here my friends, is the pumpkin muffin. Easy to make, hard to eat just one. This recipe makes a double batch, nearly 30 muffins, so we’re in luck that these muffins freeze and defrost beautifully, if that’s your thing. For those of you on the gluten free wagon, substitute a good gluten free flour (like Domata or Bob’s Red Mill) one-for-one with its wheat-filled sibling, and that’s it! You’d never notice the difference.
A big thanks to my sister for sharing this recipe she received from a friend! That’s one of the beauties of good food – you can share not only the end product but also the recipe, many times over, extending the joy to countless others. So go ahead and make a batch for breakfast, to give to a friend or for a delicious snack!
- 12 T butter, melted and cooled
- 2/3 cup water
- 3 cups sugar
- 4 eggs
- 1 can pumpkin puree (15 oz)
- 3 1/3 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- Preheat the oven to 350 degrees.
- Grease and flour or line muffin tins with paper baking cups.
- In a large mixing bowl, combine the melted butter, water, sugar, eggs and pumpkin puree, and stir until fully combined.
- In a separate bowl, sift the dry ingredients together, then combine into the wet ingredients until just combined. Do not overmix! It's okay if there are a few lumps.
- Divide batter evenly into muffin cups and bake for 25 minutes, rotating pans halfway through.
- Remove from the oven, and let cool in the pan for 10 minutes before removing the muffins to a rack to cool completely.
- Make sure to use pumpkin puree, not pumpkin pie filling.
- You can halve this recipe for a smaller batch, or about 12-15 muffins.