One of my favourite things about cooler fall temperatures, is all of the yummy baked goods and cozy recipes we get to enjoy. I had been looking for a good pumpkin muffin for the longest time and had never found one that was a hit, until I started experimenting with flavours and quantities myself. What I created is simply a delicious, pumpkin spice muffin that is sure to please. Even the kids think it’s a winner and a single batch never lasts long!
Pumpkin Muffins
Classic pumpkin spice in a delicious fluffy muffin
Ingredients
- 2 cups All purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp freshly ground nutmeg
- 1/2 cup butter, softened
- 2 cups white sugar
- 2 large eggs
- 2 cups 100% pure pumpkin puree
Instructions
- Preheat oven to 350°F and lightly grease silicone muffin liners or mini loaf pans
- In a bowl, mix flour, salt, baking powder, baking soda, cloves, cinnamon, nutmeg. Set aside.
- In an electric stand mixer, combine softened butter and sugar on low until combined.
- Add eggs one at a time until incorporated. Continue mixing until mixture is fluffy.
- Add pumpkin puree and mix on low until fully combined.
- Slowly add in dry ingredient bowl, while continuing to mix on low.
- Scoop batter into muffin tins using a medium cookie scoop. One scoop per muffin tin.
- Put in the oven and bake for 20 minutes or until beginning to brown around the edges or until a toothpick comes out clean.
Notes
I have found that switching the muffin tin halfway through cooking (at 10mins), ensures an even cook every time!
Can be stored in Tupperware at room temperature overnight, in the fridge for 3 days or in the freezer for 3 months. If reheating from frozen, just microwave for 30 seconds.
