Pumpkin Muffins

pumpkin muffin

Everyone breathe a sigh of relief…my muffins were NOT upstaged. In fact, everyone at work thought they were fabulous. I made two different muffins, these are the pumpkin ones. They were quite tasty. A good fall treat.

Part of my fall obsession includes pumpkin desserts. There, you’ve been warned.

Size-wise, this recipe was a bit odd. I made a half recipe and it resulted in 8 muffins. I expected 6 or 12. So, just be warned it may not make a normal 12 or 24. The full recipe is below.

sugar, applesauce, nuts

Pumpkin Muffins
Adapted from Smitten Kitchen

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup applesauce**
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups
1/2 teaspoon baking soda
1/2 teaspoon salt
Brown sugar (for topping)*
Nuts or chocolate chips (for topping)*

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with brown sugar. If you are topping with nuts, add now. If you are topping with chocolate chips, bake for 10 minutes, take out, add chocolate chips to top, and then put back in for the rest of the time.

Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.


*The toppings are optional, you could also sprinkle cinnamon sugar on top.

**Originally vegetable oil. I like to sub applesauce and tell myself I’m being healthy!