I have been making pumpkin loaf and pumpkin muffins for years and my family always enjoyed them. A few weeks ago I went to my soup supper with my bible study group and one of the ladies brought pumpkin muffins from a new recipe she tried. Well, they were so moist and delicious. I have made them twice and everyone, including my picky son, loved them. Here is the recipe:
Best Ever Pumpkin Muffins (Click for the link, but I made changes that are listed below when I made mine)
- 1 3/4 cups whole wheat flour flour
- 1 cup white sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 2 cups pumpkin puree (I used the stuff I made and it is a bit more moist than the canned)
- 1/2 vegetable oil
- 1 teaspoon vanilla extract
- 1 cup raisins (optional, but I used them)
INSTRUCTIONS: Makes 12 – 14 muffins
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan. (I do not use liners, just spray the pan with non-stick spray (Pam or other)
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. (I just did 20 minutes)