With autumn in full swing, pumpkin pastries can be found in every coffeehouse and bakery. However, spending several dollars on one pumpkin muffin or piece of pumpkin bread is a big investment. Why throw away all your cash on a breakfast treat when you can make it at home? Pumpkin muffins are easy to make and don’t take up a lot of time.
For those who are talented in the baking and pastry arts, you may be able to whip up pumpkin puree with the leftovers of a jack-o’-lantern or with the purchase of a small pumpkin at the grocery store. If you’re looking for a culinary challenge, this is a good way to make pumpkin muffins that feel more homemade. However, for beginners, canned pumpkin puree does the job just as well and saves you the hassle of scooping out a pumpkin.
Pumpkin muffin recipe
Below is a basic pumpkin muffin recipe courtesy of Food Network’s Ellie Krieger:
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-grain pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup packed dark brown sugar
- 3 tablespoons molasses
- 1/4 cup canola oil
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup lowfat buttermilk
- 1/4 cup raw, unsalted pumpkin seeds (this is a great way to use pumpkin seeds after carving a jack-o’-lantern)
Coat a 12 muffin pan with nonstick cooking spray. Preheat the oven to 400 degrees Fahrenheit.
Whisk together the flours, baking soda, cinnamon, salt, cloves, ginger and nutmeg in a medium-sized mixing bowl.
Whisk together molasses, sugar, oil and one egg in a larger bowl until ingredients are well combined. Add the second egg and continue whisking. Then add in the vanilla and pumpkin. Add the flour mixture gradually, and pour in the buttermilk simultaneously. Continue to whisk until everything is combined.
Fill each spot in the muffin tin with batter and sprinkle the top of each with pumpkin seeds. To remove air bubbles, tap the pan on the counter several times. Allow muffins to bake for 20 minutes or until a toothpick can be inserted and removed cleanly.
Allow the muffin tray to cool for 15 minutes. Do not attempt to remove muffins too early or they may crumble and fall apart.
Tip: For those who love chocolate, consider adding in some chocolate chips to take these muffins to the next level.