Pumpkin Muffin Recipe
Photographed by Cassidy Palmateer
By Cassidy Palmateer
Nothing says fall like classic pumpkin flavors! These muffins are perfect for fall days. You can snack on one on the way to class or work in the morning, or top them with frosting making them the perfect addition to a fall movie night. Pop them in the microwave for up to about 5 days after baking to have that “fresh from the oven” flavor!
1 can pumpkin puree (15 oz)
1/3 cup butter OR vegetable oil
1/2 cup milk
1 1/4 cups brown sugar, lightly packed
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg[Text Wrapping Break]1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
(You can use 1 1/4 teaspoon pumpkin pie spice instead of nutmeg, ginger, and cloves!)
Preheat the oven to 375 degrees F and prep your muffin pan with paper liners
In a mixing bowl, add the can of pumpkin, melted butter (or oil), milk and brown sugar. Whisk until well combined and smooth.
Mix your flour, baking powder, salt and spices in a separate bowl, then power over the wet mixture.
Mix the dry ingredients into the wet gently using a large wooden spoon until just combined, being careful not to over mix. “Just combined” means that you can’t see whatever ingredient that you just added, so no visible chunks of flour!
Fill the muffin cups full, they won’t rise too much. Bake for 22-25 minutes, until a toothpick inserted in the middle comes out clean.
If you really want to impress, you can also make crumb topping!
4 tablespoons cold butter, cut to pea size (we recommend freezing before cutting!)
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup all-purpose flour
Place all ingredients in a medium size bowl.
Using your hands or a fork, combine all the ingredients into a shaggy dough. There should be no large amounts of pure flour, and no plain chunks of butter.
Spoon over the tops of the muffins until fully coated BEFORE baking.