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Pumpkin Muffins

This is a great recipe to use when you have a half a can of pumpkin in your fridge, left over from pie. Add a handful of chocolate chips to the batter, if you like. Bonus: they’ll make your house smell wonderful. By Julie Van Rosendaal

Pumpkin Muffins

Total Time:

1hrs

Prep:

35mins

Cook:

25mins

Skill Level:

Easy

Ingredients

  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1 cup canola oil
  • 1 large egg
  • 2 tsp vanilla
  • 3 cups all-purpose flour (or use half whole wheat)
  • 2 tsp cinnamon or pumpkin pie spice
  • pinch allspice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • coarse sugar, for sprinkling (optional)

How to Make It

1.

Preheat the oven to 350˚F.

2.

In a large bowl, mix the pumpkin, sugar, oil, egg and vanilla. In another bowl, stir together the dry ingredients; add to the pumpkin mixture and stir just until combined.

3.

Fill paper-lined muffin cups and if you like, sprinkle with coarse sugar. Bake for 25 minutes, or until springy to the touch. Makes about 1 dozen muffins.

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