Pumpkin Muffins
These Pumpkin Muffins are so full of fall flavor. Made with real pumpkin puree and a blend of lots of aromatic spice, these moist and fluffy muffins are the ultimate autumn treat. Perfect for breakfast, snacking, or sharing with loved ones. They are made with the option to add either walnuts or chocolate chips, or even both!
Ingredients
- 4 eggs
- 2 Cups Sugar
- ½ cup Packed Brown Sugar
- 1 ¼ Cup Canola Oil
- 15 ounce Canned Pumpkin (NOT Pumpkin Pie Filling)
- 2 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1½ teaspoon Salt
- 1 teaspoon allspice
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- 1 Cup Walnut pieces or Mini Chocolate Chips~ Your choice!
Instructions
- Preheat oven to 425℉
- Grease and lightly flour a muffin tin-Grease the top too!
- Beat eggs in a large bowl with stand or hand mixer for one minute until they are frothy and light.
- Add sugar and continue to beat for another minute until mixture is light in color.
- Slowly add the oil while the mixer is running on low speed.
- Add pumpkin and vanilla and continue to mix for about 10 seconds everything is well incorporated.
- Add flour, soda, salt and spices and mix slowly JUST until fully mixed. Scrape down the sides once during mixing. Mix as little as possible to keep batter light.
- Use a spatula or spoon to fold in walnuts.
- Fill muffin tin spots to ALMOST full. This will create big muffin tops (the kind we want! 😆)
- If you are using walnuts, sprinkle the tops with walnut pieces for a pretty, rustic look!
- Place them in the oven. After 7 minutes reduce the heat to 350℉- WITHOUT OPENING THE DOOR. Keeping the door closed will create nice big tall muffins!
- Bake for 10 more minutes. Then you can open the door to pop a toothpick into a muffin, or poke the top of a muffin. If the toothpick comes out wet and batter-y, or if you poke the muffin with your finger and it feels squishy like still batter-y, close the door and bake for another 5 minutes.
- Let them cool for 5-10 minutes in the tin. Then pop them out and let them finish cooling on a baking rack.
- Eat these right away with lots of good Irish butter! Or, you can let them cool completely and then pack them away in a freezer safe Zip top bag and pull them out as needed!
- Enjoy!! ♥️
Notes
Notes:
- These muffins are choose your own adventure style! Choose to add either Walnuts or Mini Chocolate chips! Either one is a winner, it just depends on if you are in the mood to feel
- If you don't have all of the individual spices, feel free to substitute them for 1 Tablespoon of Pumpkin Pie Spice. This will accomplish the same thing without having to buy all of the spices.
- Make sure you grease the TOP of your muffin tin too! Since we are making big, poofy muffins, they will most likely be partially overflowing onto the top of the tin as they bake. So grease and flour the tops too so they don't stick.
- If you are using a non-stick pan, you still need to grease it! Sorry, but in my experience, the non-stick doesn't mean much. You are better off greasing it yourself. But, if you do have a non-stick pan, don't use cooking spray to grease it. Use a stick of butter, or brush some oil on. Non-stick pans don't like cooking spray. :(
- Feel Free to make this into a loaf pf Pumpkin Bread or mini muffins instead!
- For the loaf...
- Grease and flour your loaf pan. Fill the Loaf Pan ⅔ full with batter. Bake at 350°F for 50 minutes, then check for doneness. Add 5 minutes until the top is spongey, but not gooey
- For the Mini Muffins
- Grease and flour your mini muffin pan. Fill Muffin spots and bake for 12 minutes at 350°F. Check doneness and add 2 minutes if needed.
- Enjoy!!! ♥️
Nutrition
Calories: 288kcal | Carbohydrates: 36g | Protein: 2g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 27mg | Sodium: 205mg | Potassium: 81mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2799IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg