fall flavors delivered in a perfect package
When the leaves start to change colors and you notice that first rush of crisp air on your face, read those cues and get to the grocery store to stock up on pumpkin purée. On the first morning of fall, my youngest woke up and declared “Fall is here! It’s time for pumpkin muffins.” Obviously obliged. I love this particular recipe, which I adapted from Deb Perelman at Smitten Kitchen. The hint of vanilla and extra cinnamon will make your kitchen smell like fall. The kids especially enjoy them as a treat for school, whether virtual or in-person. I hope you love them as much as we do!
- 1 1/2 cups of all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 3/4 tsp cinnamon, plus 1 tsp for topping
- 1 1/3 cups of pumpkin purée (from a 15 ounce can, note we want pumpkin purée not pumpkin pie filling).
- 1/3 cup vegetable oil
- 2 eggs
- 11/4 cups granulated sugar, plus 1 tbsp for topping
- Pre-heat oven to 350 F and prepare a 12-muffin tin with liners.
- Whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a separate bowl, whisk the pumpkin purée, vanilla extract, vegetable oil, eggs, and sugar.
- Add the dry ingredients to the wet ones and stir until combined.
- Pour batter into the lined muffin cups, about 3/4 full.
- Stir the remaining 1 Tbsp of sugar with the remaining 1 tsp of cinnamon. Dust over each muffin.
- Bake for about 25 minutes, until golden and puffed up. To test readiness, insert a toothpick or wooden skewer into the center of a muffin and if it comes out clean, they’re done!
- As always, enjoy!