I love muffins. Honestly, I love anything sweet. And I love anything pumpkin. These pumpkin muffins are moist and delicious. Who wants a dry muffin? They are also the perfect balance of sweet, spice, and pumpkin flavor. And they are simple to pull together in a pinch.
I had some time off last week and decided to make the short trek to Trader Joe’s. While shopping I stocked up on their organic pumpkin puree, smoked ghost chilies, organic cocoa, and a myriad of other odds and ends you can only get from Trader Joe’s. I used their organic pumpkin puree in this recipe. Make sure you get 100% pumpkin puree and not pumpkin pie filling.
With Thanksgiving around the corner I plan to make a batch for our neighbors to let them know how thankful we are to have them in our lives. I recently made a resolution to show the people I love how much I love them. I take for granted that they know how thankful I am they are in my life and going forward I want them to know how special they are to me. I plan to do that with gifts of muffins (or cookies, dinner, etc.), my time, and hand written notes. As a kid I loved getting the mail and as an adult all I see are bills and unwanted catalogs. So receiving a hand written note is always a happy surprise. Don’t forget to let those you love know how valuable they are to you.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cups canned pumpkin puree
- 1/3 cup coconut oil (or any vegetable oil you have on hand)
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1 1/4 cups sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the optional topping:
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Preheat oven to 350.
- Line a standard muffin tin with paper lines (I like the parchment kind since they are non-stick). I was able to make 16 muffins using a large ice-cream scoop.
- If you are using coconut oil you can melt it by placing a small bowl with the coconut oil nested in a larger bowl with hot water. You want the hot water to reach about 3/4 of the way to the smaller bowl so you don’t accidentally get water mixed in the coconut oil. I slowly stir until it’s completely melted.
- In a large bowl whisk together the pumpkin puree, coconut oil, eggs, pumpkin pie spice, sugar, baking soda,baking powder, and salt, Whisk until smooth and completely combined.
- Whisk the flour into the pumpkin mixture until fully incorporated. Make sure you don’t over-mix since it’ll make your muffins tough.
- If you are using the cinnamon-sugar topping, mix the sugar and cinnamon in a small bowl until combined.
- Scoop the muffin mixture evening into the muffin cups. I use an ice-cream scoop to evenly distribute the muffin mixture into each cup. It’s totally worth the investment if you like to bake muffins or cupcakes.
- Sprinkle the cinnamon-sugar mixture evenly over the muffins.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
During the excitement of wanting to get the muffins in the oven, I forgot to sprinkle the cinnamon-sugar topping on the first batch. I added the cinnamon-sugar to the last four muffins. I love the extra sweetness and crunch of the sugar, but I prefer the one without the sugar topping for my daughter.
We shared some with our friends and their 3-year old son devoured three in one sitting. I loved watching him enjoy the muffins. It brings me so much joy.