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Pumpkin Muffins
These tender and flavorful muffins are just as perfect slathered with butter for breakfast as they are for an afternoon treat.
This is a great way to use up any extra puree you may have on hand, and if you want to change things up, you can replace the pumpkin with an antioxidant-packed fall vegetables (think pre-roasted butternut squash or sweet potato) at a 1:1 ratio. While the flavor profile evokes autumn, you can make them any time of the year for a delicious hit of nostalgia.
How to Make It
Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp fine sea salt
- ¾ cup dark demerara sugar, lightly packed
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 1/2 cups fresh or canned pumpkin puree
- 1/2 cup whole milk
- 2 eggs
- 1 tsp vanilla extract
- Icing sugar, for dusting
Instructions
- Preheat oven to 350°F. Generously butter 16 cups of 2 12-cup muffin pans or fill with paper liners.
- Combine flour with baking powder, spices, and salt in a medium bowl. Set aside. Combine sugars with melted butter, using a sturdy whisk, in a large bowl until combined. Whisk in pumpkin, milk, eggs, and vanilla until smooth. Whisk in flour mixture until batter is very smooth. Spoon batter among prepared cups.
- Bake in centre of oven until a cake tester inserted into the centre of a muffin comes out clean, 22 to 24 minutes. Let cool in pan for 5 minutes. Remove muffins to a rack and let cool completely, 30 minutes. Lightly dust with icing sugar.
How to Store It
Muffins will keep at room temperature in an airtight container for up to 4 days.
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