Food + Drink Wellness

Easy Pumpkin Muffins

October 27, 2014
Easy Pumpkin Muffins // Pretty Petals #baking #pumpkinmuffins #desserts #fall #pumpkinseason
‘Tis the season for everything pumpkin! Steven has been craving pumpkin everything lately so I figured I’d whip up these moist and delicious, but easy muffins for the weekend. This recipe takes less than an hour and doesn’t require too many ingredients, mostly common items found in the pantry. You may only need to purchase pumpkin- yup, it’s that easy!

Preheat oven to 400 degrees.

Pour through a sifter 1 cup of all purpose flour, 1/2 cup of sugar, 2 teaspoons of baking powder, cinnamon, ground nutmeg, ground ginger and salt into a large mixing bowl.

Cut 4 ounces of butter into small pieces and add to dry mixture in mixing bowl.

I used my Kitchen Aid stand mixer to combine the butter with the dry ingredients on medium speed, or you can use two knives to cut the butter into the mixture. Either way works, I just used the stand mixer to speed up the process. The butter should be combined into the mixture until it is a “crumbly” texture- you don’t want to over mix it.

In a separate mixing bowl, add 1 cup of pumpkin (use canned pumpkin- NOT pumpkin pie filling), 1/2 cup of milk, 1 egg and 1 1/2 teaspoons of vanilla extract. Mix everything together until it is combined.

Pour the pumpkin mixture into the mixing bowl with your dry ingredients and butter mixture and fold everything together until combined. Don’t over mix- should still have lumps, you don’t want it to be too runny.

With a spoon, pour the mixture into the greased muffin pan, filling about 2/3 of the way.

In a small dish, combine sugar, cinnamon and nutmeg and swirl around to combine mixture. Sprinkle this mixture over each unbaked muffin.
Place muffin pan in oven and bake for 20-25 minutes. Allow to cool before removing muffins.
| Ingredients |
MUFFINS:
-1 cup All-purpose flour
– 1/2 cup Sugar
– 2 teaspoon Baking powder
– 1 1/2 teaspoon Cinnamon
– 1/4 teaspoon Ground ginger
– 1/2 teaspoon Ground nutmeg
– 1/2 teaspoon Salt
– 4 Tablespoons Butter
– 1 cup Canned pumpkin
– 1/2 cup Milk
– 1 Whole egg
– 1 1/2 teaspoon Vanilla extract
TOPPING:
– 2 Tablespoons Sugar
– 1 teaspoon Cinnamon
– 1/4 teaspoon Ground nutmeg
Let me know if you make these muffins in a comment below and tell me how they turned out! I’d love to know if you enjoyed them as much as I did!
Happy Baking!
| SHOP the TOOLS |

*Recipe adapted from Pioneer Woman*