Easy Pumpkin Muffins Recipe

by Marcy on October 22, 2014 · 0 comments

Easy Pumpkin Muffins Recipe

Tis the season for all things pumpkin! I have a confession to make. I’m not a huge fan of pumpkin flavored food or drink, unless it involves cream cheese frosting. I KNOW – I am defective. ;-) Anyway, for those of you who do love pumpkin (including everyone in my household besides me), here is a great and easy recipe for Pumpkin Muffins that is sure to please! Muffins are great to have on hand when you are expecting company, welcoming new neighbors or attempting to get your children to eat a semi-healthy breakfast before school. (Not that I have any experience with that…) I love that most muffin recipes freeze easily as well. Simply place any extra muffins into a plastic freezer storage bag and zip. And making pumpkin muffins is pretty foolproof – even for the newest of bakers.

It is really easy to jazz your muffins up with pretty paper or muffin cups as well. That’s what takes these muffins from your kitchen to pretty gift with little effort. Sending one of these to school for your child’s teacher would be a nice gesture! You can find a nice selection of pretty wrappers and papers online here.

This particular pumpkin recipe calls for 1 can of pumpkin puree. Right now is the time of year to stock up on pumpkin puree, as it’s often on sale. Personally, I love to grab my pumpkin puree at ALDI where I can find rock bottom prices and nice quality. You can find the best prices at ALDI – I update them every Saturday.

So, without further ado, here is my current favorite recipe for Easy Pumpkin Muffins. It has been tested by both of my kids and my husband, and they all approve.

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Easy Pumpkin Muffins Recipe

Ingredients

1 (15oz) can pumpkin puree
4 eggs
½ cup vegetable oil
½ cup applesauce
⅔ cup water
2 ½ cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Turbino sugar for sprinkling (optional)

Instructions

Preheat the oven to 350-degrees.
Insert liners into your muffin pans and set aside.
Whisk together the dry ingredients in a medium bowl. In a large bowl, beat the eggs and whisk in liquids. Slowly add the dry ingredients until well combined.
Scoop the mixture evenly into the muffin pans taking care not to fill the cups more than ⅔’s full.
Sprinkle the tops of the muffins with a little of the turbino sugar.
Bake for about 18 minutes until a tester comes out clean. Let cool 5 minutes before turning out onto a wire rack to cool.

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