Please forgive me for bragging--but those of you who know me well know I’m famous for my pumpkin muffins. Just ask my kids! Lovely orange in color, they taste exactly like fall--light, fragrant, and sweet with cinnamon, nutmeg and ginger. They were always my kids’ choice for elementary classroom birthday treats, and I often sent shoeboxes full of muffins to them at college. When I visited them, their friends would thank me. These muffins are that good!
Over the years I’ve probably made this recipe over two hundred times—no joke. I’m not sure where I first got it, and I’ve modified it a bit, but luckily early on I laminated my copy so it’s still legible underneath the spills and stains. And I have to admit, embarrassingly, I’ve been a bit stingy about giving it out to people. It’s been my OG Rock Star recipe for so long, and you know, it’s hard to give up the one thing you’re famous for. But now, in the spirit of becoming a better, more generous person I’m sharing it with you on my blog. Deep breath…
The Best Pumpkin Muffins, Ever! (Makes 22-24)
½ cup vegetable oil
2 eggs, beaten
½ cup milk
1 ½ cups of canned pumpkin
2 cups sugar
2 cups all-purpose flour
1 ½ tsp baking soda
1 tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
Preheat the oven to 350F. Line your muffin tins with paper muffin cups. In a large bowl whisk together all the wet ingredients, including the pumpkin. Set aside. In a separate bowl combine all the dry ingredients. Stir the dry into the wet. Do not overmix! Fill the muffin cups 2/3 full, and pop into the oven. Bake for 25-30 minutes, or until the delicious smell drives you crazy and an inserted toothpick comes out clean. Let the muffins cool for a few minutes before removing them from the baking tins to a cooling rack or a kitchen towel. Enjoy! (P.S. You may want to hide a few of these for later, because they disappear quickly!)
Notes:
-I like to use paper muffin liners with seasonal motifs, especially for fall or Halloween because they look nice and there’s less cleanup; unfortunately, with Covid-19 I couldn’t even find decorative ones. However, cooking spray also works.
- These are best served warm, but they freeze beautifully. Great for breakfast, with coffee or tea, or for dessert (they don't even need frosting!)
