Pumpkin muffins are definitely a fall favorite in our house but there is no reason you can’t enjoy them all year long. These Pumpkin Muffins are super moist and so easy to make even I can do it! I was feeling a little festive when I was making them so I decided to top them with coarse sugar for a festive touch. You can take that festive touch just a little bit further by using a holiday stencil and powdered sugar. But they are just as delicious plain or with a yummy cream cheese frosting.
Make sure you choose 100% pure pumpkin and not pumpkin pie filling for this recipe. 100% pure pumpkin doesn’t contain any sugar or spices unlike it’s pumpkin pie filling counterpart. Remember, you are already adding sugar and spices and don’t want to over do it by using pumpkin pie filling.
These Pumpkin Muffins are excellent for breakfast with a hot cup of coffee/tea or as a dessert with a dollop of vanilla bean ice cream! You be the judge!
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Yields 12 Muffins
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 1/2 c. sugar
- 1 c. canola oil
- 2/3 c. water
- 4 eggs
- 15 oz. can pure pumpkin
- 3½ c. all-purpose flour
- 2 t. baking soda
- 1 t. salt
- 1½ t. cinnamon
- 1 t. nutmeg
- ½ t. cloves
- ½ t. ginger
- ½ c. coarse decorating sugar or powdered sugar
- Preheat oven to 350 degrees
- Line muffin pan with 12 silicone baking cups or in the interim you can use 12 regular-sized cupcake liners .
- Combine sugar, canola oil , water, eggs, and pumpkin in a large mixing bowl and beat on low for 1 minute. Do not over mix.
- Add flour , baking soda, salt, cinnamon , nutmeg , cloves , and ginger to a small bowl and stir to combine. Add dry mixture to pumpkin batter and beat on low just until all ingredients are moist.
- Fill cupcake liners with batter until they are ¾ full. Bake for 12-15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar (if desired) and return to oven to finish baking another 13-15 minutes, or until a toothpick inserted in the center comes out clean. (Total cooking time should be 25-30 minutes).
- Remove from oven and cool 5-10 minutes before moving muffins to wire baking rack to cool completely before decorating with powdered sugar or frosting with cream cheese frosting.
Do you think this recipe is worth savoring all year or would you save it for a Fall favorite treat?
See you in the comments,