I love the fall season with its cooler air, beautiful leaves and cozy scarfs and sweaters. This fall has been unusually warm, which is the only explanation I have as to why it was October 25th before I made anything with pumpkin! Unheard of! 😉 Despite the temperature, I knew it was finally time to pull out a recipe and make some simple pumpkin muffins.
I love pumpkin muffins. They are almost always moist, have a beautiful color and texture and really hit the spot in the afternoon with a cup of tea. The day I made these I was picking up some girls and headed to the soccer field. A perfect after school snack and this is a slightly larger batch than most, (1 1/2 dozen) so you’ll also have enough for their lunches the next day!
What smells better on a fall afternoon than a combination of pumpkin and cinnamon wafting through the air? I guarantee you a batch of these will give you that “fall feeling” even if you are still experiencing summer-like weather. So hit the trail for an afternoon hike, then come back and treat yourself to a simple pumpkin muffin, warmed up with butter. Yum!
- 4 eggs
- 2 cups white sugar
- 1½ cups of canola oil
- 1¾ cups pure pumpkin puree (not pie filling)
- 3 cups flour
- 1½ tbsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- Preheat oven to 375 F
- Grease muffin tins with a cooking spray
- Beat eggs slightly in a large bowl
- Add sugar, oil and pumpkin and mix well
- Combine the dry ingredients in a separate bowl
- Add dry ingredients to the wet ingredients and mix until smooth
- Fill 18 muffin cups almost to the top
- Bake at 375 for 20-25 minutes
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How do you feel about pumpkin? Like it in recipes or prefer to just see a pumpkin carved up at Halloween? 😉 While you’re enjoying this beautiful fall, let me know what your favorite pumpkin treat is?
Those look so good! They’d be so perfect with a swipe of butter and cup of coffee! Pinning 🙂
Thanks Kim…they are delicious with some butter and coffee….:)