Pumpkin Muffins

While I like pumpkin, I’m not a huge “pumpkin spice in everything during these two months” person. I’m just as likely to make pumpkin muffins in July as November. And this recipe? Total winner. They mix up easily, are super moist, tasty, and freeze well. Happy November! Or, you know, any day. 😉

~ Theresa

What you need:

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Ingredients

  • 1 1/2 c. whole wheat flour
  • 1 c. all purpose flour
  • 1 1/4 t. cinnamon
  • 1 t. nutmeg
  • 3/4 t. ground cloves
  • 1/2 t. ground ginger
  • 1 1/2 t. baking soda
  • 1 1/4 t. kosher salt
  • 1 1/2 c. sugar
  • 2/3 c. oil
  • 1/2 c. water
  • 3 eggs
  • 15 oz. pumpkin purée (store-bought or homemade)

Equipment

  • 2 muffin pans
  • 24 muffin liners
  • 2 large mixing bowls
  • whisk, spoon
  • cooling racks

Time: 15 minutes prep, 25 minutes baking plus cooling time

Freezeable: Yes! Freezing muffins gets me through the week.

Serves: Makes 24 muffins

Multiplying the recipe: Yes, it could be doubled.

Pumpkin Muffins:

Preheat oven to 350F.

Line muffin pans with muffin liners.

In a large mixing bowl, whisk together whole wheat flour, all purpose flour, cinnamon, nutmeg, cloves, ginger, baking soda, and salt. Set aside.

In a separate bowl, whisk together sugar, oil, water, and eggs. Using a spoon, gently stir in the pumpkin purée. Add the wet ingredients to the flour mixture, stirring just until moist. (It’s usually about 50 strokes, though it doesn’t have to be that exact.)

Divide batter equally between the 24 prepared muffin cups. Bake for 25 minutes, until a toothpick inserted in the center of a couple comes out clean. Rotate muffin pans halfway through baking. Let muffins cool in the pan for 5 minutes before removing to a cooling rack. Let cool completely.

Pumpkin Muffins

Pumpkin Muffins

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