Perfect Pumpkin Muffins

Most times when I am making muffins I  feel like making the kind of muffins that are loaded with all sorts of wholesome goodness with fruit pieces in every bite and a crunchy strudel toppings ( I mean, if you are going to eat a muffin then you might as well EAT A MUFFIN…if you know what I mean!:)).

Well, these are not those muffins.

But these muffins are perfect for those times when you just want a normal, smooth textured, light and fluffy, almost pumpkin bread like muffin. And the flavor in these glorious Pumpkin Muffins is perfect. Not to strong, but not to subtle. Not to mention that my 1 year old son inhaled these, and my husband gave the two thumbs up sign while nodding his head in approval!

A taste of Pure, Unadulterated Fall…. in your mouth! Enjoy!

Perfect Pumpkin Muffins

printable recipe

printable recipe with picture

*These are great. I was looking for a basic, delicious,  pumpkin muffin and this is it! 
Adjust the recipe according to your tastes with the spices. The combination of spices that I have put in was perfect for me. Adjust the time and temperature according to the size of your muffins.

Ingredients:

 2 cups pumpkin puree

 3 cups all-purpose flour (I used 2 ¾ cup white wheat Flour)

2 cups white sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoons ground nutmeg

1/2 teaspoon ground allspice

¼ teaspoon ground ginger

1 teaspoon salt

2/3 cup vegetable oil (I use olive oil)

3 eggs

 

Directions:

1.

Preheat oven to 350 degrees F (175 degrees C). Grease 12-muffin cups or line with paper muffin liners. ( I used 18 normal muffin tins, and one pan of small ones, but adjust according to your needs/wants). 

3.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

4.

Bake in preheated oven for 20 to 25 minutes (or less if you have smaller muffins), until a toothpick inserted into the center of a muffin comes out clean.

Recipe Source: Recipe adapted from  this allrecipes recipe.  

 

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This entry was published on October 18, 2012 at 3:36 pm. It’s filed under Breads, Breakfast and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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