Pumpkin Muffins

Fall baking always includes apple and pumpkin recipes. While I am a big fan of apple recipes, I must be honest, I was not a huge fan of pumpkin until I tried Margaret’s pumpkin muffins. She opened my eyes or should I say taste buds to the fragrant scents of fall. Her recipe is so moist and a bit of cream cheese makes them decadent. The blending of spices makes the kitchen smell amazing and reminds me fall is in the air and so begins the fall sports seasons. Who wants to stay indoors when the clear blue skies and crisp cool air are just a step away? These mini muffins are perfect for morning tailgates, or a quick breakfast on the drive to the game. Margaret makes the beautiful full size muffins, but I adapted her recipe for mini muffins. A great “grab & go” so you don’t miss kick off or a handy snack on a fall hiking adventure. Enjoy the leaves changing and the great outdoors.

The original recipe doesn’t call for nuts, but I love pecans so I included them in the recipe, just omit them if you don’t like nuts. The beauty of pumpkin muffins is to be creative, add some raisins, walnuts or both. A little tip is to keep a shaker of cinnamon/sugar in your spice cabinet. I make my own, 1 tablespoon of sugar to 1 teaspoon of cinnamon, mix well and use on breads, muffins or French toast, always ready and easy to use.

Before you “kick off” your baking make sure your spices are fresh!

Pumpkin Muffins

  •  1 ½ Cups of all-purpose Flour
  • 1 tsp. baking powder
  • 1 ½ cups canned pumpkin
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 tsp pumpkin-pie spice (a combination of cinnamon, nutmeg, cloves, ginger, and allspice)
  • 1 ¼ Cups of Sugar, Plus 1 Tablespoon set aside for topping
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon set aside for topping
  • ½ Cup chopped pecans (optional)
  • Mini Muffin liners or spray mini muffin pans with nonstick spray.
Instructions:
  1. Put oven rack in middle of oven and preheat oven to 350 degrees.
  2. Mix together four and baking powder in a small bowl.
  3. Mix together pumpkin, oil, eggs, pumpkin-pie spice, 1 ¼ cups sugar, baking soda and salt in a large bowl until smooth, then add flour mixture and pecans until just combined.
  4. Stir cinnamon and remaining tablespoon of sugar together in a small bowl
  5. Put batter in prepared muffin tins about ¾ full, sprinkle tops with cinnamon-sugar mixture. Bake for 15 minutes (mini muffins) 25 to 30 minutes (regular size muffins) or until a wooden toothpick inserted into the center of muffin comes out clean.
  6. Cool in pan 5 minutes remove muffins from pan and transfer muffins to wire rack to cool.
  7. Makes 48 mini muffins or 12 regular size muffins

About Michele (the Author)

Growing up in Vicksburg, MS, Michele experienced a wonderful culinary experience, from seafood to ethnic foods, Lebanese and Greek! Married to John, we have two sons who have kept me busy in the kitchen. Hence, my need for good, quick food. After taking a few cooking courses, I love the learning process with tips and recipes from friends and family members. I have contributed and help produce several cookbooks for volunteer organizations. My second love is gardening which plays into my love of cooking. Nothing is better than fresh herbs used in recipes. My favorite hobby is baking, and sampling the yummy treats, they go hand in hand. Which contributes to me still being an avid fast walker, love of the outdoors and gardening, and I still carry Sting-Kill with me everywhere!