My most requested holiday recipe! I love to make a double batch and bring them to Thanksgiving Dinner or cook up a bunch just before Halloween.
These are delicious nicely dense muffins adapted from a
bread recipe. The combination of spices and pumpkin make them taste almost like
pumpkin pie. You can use fresh cooked pumpkin instead of canned, just watch the
moisture content as fresh pumpkin can be a wetter substitute.
Pumpkin Spice Muffins
Makes 12 Big Muffins, 18
Medium muffins
1cup Sugar
1/2 cup Brown Sugar
1/2 cup Vegetable Oil
2 Eggs
1/2 can Pumpkin (I bag and freeze the remainder for a 2nd
batch)
1 3/4 Cups Flour
1/4 cup Water (Use less for a denser muffin)
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Cloves
1/4 tsp Allspice
1/4 tsp Ginger
Preheat Oven to 350.
Beat the eggs and blend into both white and brown sugar. Add
in Pumpkin, Oil, water, and all the spices, finally working in the flour to a
nice smooth mix.
Prep a muffin pan either with nonstick spray or muffin
papers. I use a standard 12 Pan, for large muffins you fill each cup to just
below the top, for medium muffins, fill the voids only halfway. (You'll need 2
pans to make 18 medium muffins)
Bake for 25 to 30 minutes, checking with a toothpick for
doneness.
