My favorite way to celebrate fall pretty much revolves around pumpkins; decorating our house with mini pumpkins, drinking pumpkin spice lattes, visiting the pumpkin patch, carving pumpkins with the kids and baking pumpkin muffins. Early in our marriage, however, my husband shocked me with his confession that he does NOT like pumpkin! I don’t know how our marriage survives the months of October and November. He refuses to taste a PSL, endures our trips to the pumpkin patch, thinks carving pumpkins is disgusting and will not eat my delicious pumpkin muffins. In fact, up until last week, Sophia and I were the only ones in the family who ate pumpkin muffins.
Last Sunday, I decided to bake our first batch of pumpkin muffins for the fall. When I took the muffins out of the oven, the kitchen was filled with the aroma of pumpkin spice. My son, who is my pickiest eater, came running to the kitchen and asked what I was baking. He took at look at the freshly baked muffins sitting on the counter and said, “I think I want to try one.”
If you have a picky eater in your house, you know that they NEVER ask to try new foods. So as soon as they were cool enough to eat, I have him a pumpkin muffin and he LIKED IT! He even ran upstairs to tell his dad that he liked mommy’s muffins! Basically, this recipe is so good that it converted my pickiest eater in a pumpkin fan.
When I pulled this recipe out of the pantry last week, I couldn’t remember where I originally found it. It shows it was adapted from MyRecipes, so I will just credit them for the deliciousness of these pumpkin muffins. After mixing up dozens of batches over the past few years, I have played around with reducing the amount of sugar in the original recipe until I found what I feel is the perfect balance of sweetness with the spices. Serve them warm out of the oven, and top them with cinnamon honey butter.
- 1 (15 ounce) can of pumpkin
- 2 1/2 cups sugar
- 1 cup canola oil
- 3 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoons ground cloves
- 1/2 teaspoons salt
- Preheat oven to 375 degrees and prepare 2 dozen muffin pans with non-stick spray or muffin liners.
- In a large mixing bowl, beat pumpkin, sugar, oil and eggs on low speed until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda and spices.
- Add the dry ingredients to the wet and mix for 1 to 2 minutes until completely blended.
- Fill muffin pans with batter, about 2/3 full.
- Bake for 22-25 minutes or until center of the muffins are set and the edges are lightly browned.
- Allow to cool for 5-10 minutes before serving.
To make homemade honey butter, mix together 1 stick unsalted butter (softened) with 1/2 teaspoon cinnamon and 2-3 teaspoons honey.
This is another great make-ahead breakfast recipe for busy weekday morning, Since it makes two dozen muffins, I keep one dozen out for the week and freeze the other half for breakfast later in the month. I recommend thawing the frozen muffins in the refrigerator overnight, then heating them in the microwave for 20-30 seconds before serving.
This post is part of the Write 31 Days series that I am participating in during the month of October. Every day I am sharing Wellness Tips for Working Moms and you can find all the related posts here. #write31days