Carina has been typing on the internets before there was a www in front of everything. This is why she’s cranky and wants to know when you’ll get off her lawn. She resides in a hopelessly outdated home in the Mountain West with a mathematician and three children hell-bent on destruction. Her laundry is not done, but her Twitter is totally up to date. Carina does not have a Tumblr, because get serious.

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The Best Pumpkin Muffins

My pathetic morning performance is well documented: I can barely function before 9am. Too bad that having kids not only means you’re awake far, far before 9am, but that you have to make sure people are dressed, fed, and placed in a school-type environment. I’m always on the lookout for recipes that I can pull together the night before and assemble in the morning without having to think too hard. If you prep these delicious pumpkin muffins the night before, they’ll be on the table ready to eat within 20 minutes. Not bad. And did I mention portable?

The Best Pumpkin Muffins

1 3/4 cups flour

1 cup packed brown sugar

1 tablespoon baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp allspice

1/2 tsp ginger

1/2 tsp freshly grated nutmeg

1 cup pureed pumpkin

1/2 cup milk

1/2 cup oil

Optional Ingredients:

1/2 cup chopped pecans

1/4 cup melted butter

1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon)

Oven preheat: 400

Combine dry ingredients in a medium bowl: flour, baking powder, salt, spices

Combine wet ingredients in a small bowl: Pumpkin, oil, sugar, milk

You can stop the recipe here and refrigerate the wet ingredients until morning, or keep going.

Stir wet ingredients into dry, stir until just combined. Spray regular muffin tin with non-stick spray. Using a large ice cream scoop, scoop the batter generously into the tins (should be about 2/3 full.)  Sprinkle tops of muffins with chopped pecans (if using.) Bake in a 400 degree oven for 18-20 minutes. Remove to a cooling rack.

You can serve the muffins at this point, or dip the top of each warm muffin into the melted butter and then into the cinnamon sugar for a delicious topping.


More Breakfast Ideas:

Lemon Ricotta Pancakes

Sunday Breakfast Buttermilk Blueberry Cake

The Great Granola Recipe

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Comments (8)

  1. Pingback: Pumpkin Muffins with Maple Butter | Honey Plate

  2. Joli 09/29/2014 at 8:48 pm

    Is it really supposed to be a tablespoon of baking powder? That seems like a lot!

  3. Joli 09/29/2014 at 8:48 pm

    Is it really supposed to be a tablespoon of baking powder? That seems like a lot!

  4. Sarah 09/14/2014 at 1:23 pm

    hi, I made these today for my kids for their school lunches. I was so surprised and happy to see there isn’t any egg in the recipe as my son is anaphylactic to them. I guess its the pumpkin that acts like the binder like the egg. I doubled the recipe to have lots for the week it made 24 muffins and 2 small loaves. Easy recipe to follow. I just had one now with a cup of tea and Im trying to stay away from having another one. moist, dense and just sweet enough I was a bit nervous cause there was a lot of sugar but it was perfect. Thank you and i will make again.

  5. Gabrielle 10/21/2013 at 12:31 pm

    I’ve been looking for a good pumpkin bread recipe. These look yummy!

  6. Krissy 02/20/2013 at 8:55 am

    These are so delicious! I just made them this morning. I made 12 muffins out of the batch. thank you for sharing the recipe!

  7. Rima 10/04/2012 at 2:31 pm

    How many muffins?

  8. Pingback: Tomato Basil Parmesan Soup in the Slow Cooker Utah Mama