Pumpkin Muffins: Better Than Pumpkin Bread
Is there any better treat to enjoy in autumn than pumpkin bread? It’s seasonal, it’s full of cinnamon and spice, and it reminds us of going to grandmother’s house, over the river, and through the woods.
This pumpkin muffin recipe gives traditional pumpkin bread a run for its money, especially for the Wesleyan student on the go. These portable, shareable treats can be made with the same recipe as regular pumpkin bread but they cook more quickly. In addition, they come in a far more exciting and cute shape and size.
Plus, you get extra points for fun muffin cup patterns.
Makes 24 muffins
2 1/3 cups sugar
1 cup vegetable oil
15 ounces pumpkin puree
3 cups flour
1 teaspoon salt
1 3/4 teaspoons baking soda
1/4 cup sugar
1 teaspoon ground cinnamon
Optional (but my personal favorite!): chocolate chips
2 3/4 teaspoons ground
3/4 teaspoons ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1. Preheat oven to 375° F. Grease 24 muffin cups.
2. Combine the eggs, sugar, oil, and pumpkin in a large bowl and stir until smooth.
3. In a medium bowl, mix the spices, flour, baking soda, and salt (and, if using, a handful of chocolate chips for a sweeter taste) with a whisk.
4. Add to the egg mixture and mix well. Fill the loaf pans or muffin cups with the batter.
5. Mix the sugar and cinnamon in a small bowl. Sprinkle over muffin batter.
6. Bake the muffins at 375° F for 30-35 minutes (many recipes will say longer, but ours finished quickly). To check if it’s done, insert a toothpick into the center of a muffin and it should come out clean.
Enjoy the fall—and your pumpkin muffins!