As we all know, it’s PUMPKIN SEASON! Going along with pumpkin season, I decided to whip up another delicious, super easy recipe – PUMPKIN MUFFINS! These pumpkin muffins are one of my all time favorite muffins, besides the higher calorie Panera Bread pumpkin muffins.
Fall is without a doubt my favorite season! I love that you can wear comfy sweaters, eat comfort food and hide those extra pounds under those big comfy sweaters! 🙂 I love to curl up on the couch with a cup of tea and watch the return of my favorite shows! Wearing my Ugg slippers that feel like a cloud on my feet! And I can’t get enough cinnamon and pumpkin goodies! I’ll probably be in a cinnamon/pumpkin comma after this season is over.
Did I mention I love this recipe!? I’ve been making it since high school and it’s super easy to put together and even easier to eat! They’re so good, I usually eat two for breakfast, because it’s really hard to just eat one, unless you use a jumbo muffin pan. If you use a jumbo muffin pan and eat two, I think you might suffer from a self-control problem.
Muffins are comfort food, that’s why this pumpkin muffin is perfect for a cold morning. It seriously will make your day better. If you’re having an awful day, I actually challenge you to see if your day still sucks after eating one of these!
If you try this recipe, I guarantee you will like it, unless you’re a person that hates pumpkins, muffins and puppies.
Super Moist Pumpkin Muffin Recipe: Makes 12 – 15 muffins
1 1/2 C. All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Apple Pie Spice
1 15oz Canned 100% Pure Pumpkin Puree
2 Eggs (Beaten)
1/3 C. Canola OiL
1 1/4 C. Granulated Sugar
Preheat oven to 350.
1. In a medium size bowl, combine flour, baking powder and baking soda. Set aside.
2. In a large bowl, combine with a whisk, canned pumpkin, cinnamon, apple pie spice, eggs, oil and sugar. Once combined, add the dry ingredients. Mix until incorporated or until most of the lumps are gone.
3. Line a muffin tin with muffin cups/liners and scoop batter 3/4 of the way up with an ice cream scoop.
4. Bake for 20 – 30 minutes or until the toothpick comes out clean. I took me 25 minutes. Once cooled, place muffins in an air tight container – this will keep them moist up to 5 days.
Enjoy and thanks for reading!