Pumpkin Muffins

Adult and child approved ... these pumpkin muffins are hard to beat!

Enjoy them as your breakfast on a busy morning, or as a afternoon snack with a cup of coffee!

These pumpkin muffins are so versatile, you can add any topping you want, and you cannot go wrong! My personal favorites are flaky sea salt, chocolate chips and streusel, but you can literally add whatever topping you want and it will still taste divine!

How to Make

Begin by combining the flour, salt, baking powder, baking soda, and spices. Whisk well and set aside.

Combine butter and sugar in a large bowl or in the bowl of an electric mixer.

Beat until just combined. It will look a little crumbly. Add in the eggs one at a time, beating well after each addition.

Continue beating for a few minutes until light and fluffy. Add in the pumpkin.

Beat until combined. It will look a little grainy but that's okay.

Add the dry ingredients to the pumpkin mixture. Beat on low speed until just combined.

Transfer the batter to muffin pan lined with muffin cups or sprayed with pan spray.

Bake for 14-20 minutes at 400°F or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for about 10 minutes, then transfer them to a rack to they can cool completely.

Tips and Tricks

• This recipe calls for pumpkin pie spice which is a combination of cinnamon, ginger, nutmeg, allspice and cloves. Don't have any pumpkin pie spice? No problem, you can make your own in way less time than you can run to the store and pick some up!

• Make sure you use pumpkin puree in this recipe and not pumpkin pie filling. They are usually sold right near each other, often in the same size can. Pumpkin puree is simply pumpkin that's been cooked and pureed. Pumpkin pie filling is pumpkin puree as well as sugar and spices.

• If you're in a hurry or just want to keep things a little simpler, a sprinkle of raw or regular granulated sugar before baking.

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PUMPKIN MUFFINS

INGREDIENTS

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon ground cloves

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1-1/2 sticks (3/4 cup) unsalted butter, softened

• 2 cups granulated sugar

• 2 large eggs

• 1, 15-oz can 100% pure pumpkin

INSTRUCTIONS

1. Preheat oven to 400°F. Line or grease a muffin pan and set aside for later.

2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg. Whisk until well combined; set aside.

3. In a large bowl or an electric mixer, beat the butter and sugar on medium speed until just blended.

4. Add in the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy. Beat in the pumpkin. The mixture might look grainy and curdled, but that's normal.

5. Add the flour mixture and mix on low speed until combined.

6. Evenly distribute the batter between the muffin cups and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

7. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.