I’m still a little iffy about pumpkin, so I only eat small amounts of it when I bake…unlike when I make something with chocolate and I eat most of it myself, sometimes before I even bake it. It’s probably a good thing that I haven’t been eating my pumpkin treats very much – gotta cut corners somewhere! I have to take a break for now so that when Christmas rolls around I can stuff my face with peppermint everything.
These pumpkin spice muffins combine all of your favorite fall ingredients into one delicious muffin. Despite my opinion on pumpkin, I loved these muffins. Warm with some butter. Fall perfection. I quickly pawned them off to my coworkers the next day so I wouldn’t eat them all. It wasn’t hard to get rid of them…if you know what I mean.
- 1/2 cup butter, softened
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt in one bowl and set aside.
Combine the butter and sugars, beating until creamy. Mix in the pumpkin puree. Add the vanilla and eggs, beating well between each addition. Mix in the flour mixture with a spatula until just combined and divide the batter between lined cupcake cavities. Sprinkle with additional cinnamon sugar before baking for a little added sweetness (optional).
Bake for about 30 minutes until an inserted toothpick comes out clean.
Let the pumpkin muffins cool on a rack and remove when still slightly warm to cool completely out of the pan. Add a little butter or eat them plain, and you’ll be delighted (I hope)! I bet this will go nicely with your pumpkin spice latte, while you carve pumpkins and burn pumpkin candles 🙂