One of my most favorite autumn ingredients is pumpkin. From ice cream to pie, I love to cook and bake with this squash like fruit. (Yes, I said fruit.) Its versatility makes it a popular ingredient for both savory and sweet dishes which are enjoyed during the fall season.
Every year from October through December, my kids and I love to bake pumpkin bread, muffins, cookies, cakes and pie. This week we baked muffins using pumpkin for the first time this season.
I find baking these muffins very relaxing and enjoyable. Perhaps it is because they are comforting to eat and can brighten a dreary day in just one bite. Or, maybe it’s because they fill our home with a wonderful scent of exotic spices.
Today’s recipe is very easy and simple enough for both kids and parents to make on their own or together. The flavor is the perfect balance of pumpkin and spices and the texture is moist and slightly dense -just the way I like them!
Recipe: Pumpkin Muffins
This recipe is very easy and simple enough for both kids and parents to make on their own or together. The flavor is the perfect balance of pumpkin and spices and the texture is moist and slightly dense.
- 2 cups pumpkin puree
- 3 eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all-spice
- 1/4 teaspoon salt
- GLAZE: 1/2 cup powdered sugar + 2 tablespoons milk
- Preheat the oven to 350 degrees F.
- Add the pumpkin, eggs, vegetable oil, and vanilla extract to a large bowl. Mix the wet ingredients until well combined by hand or using an electric mixer.
- In a medium bowl, add the flour, sugar, brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg, all-spice, and salt. Stir the dry ingredients until well combined.
- Add the dry ingredients to the wet mixture and mix on low speed until the batter is thick and smooth.
- Spray a muffin tin generously with non-stick spray or line each muffin space with a baking liner. Fill each liner with 3/4 cup of batter.
- Bake for 25-30 minutes until done.
- When the muffins are cool, prepare the glaze. Mix the powdered sugar and milk in a small bowl with a fork until smooth.
- Drizzle the tops of each muffin with the glaze.