I've seen quite a few recipes for pumpkin muffins lately. I was hesitant to try them out. A lot of times, the muffin recipes I find are a bit too dry. Then this recipe caught my eye. It was posted by Erin Cooks and entitled My Mom's Amazing Pumpkin Muffins.
The recipe looks simple and yummy. And I had just enough pumpkin to bake it.
The result? Sooo good. These pumpkin muffins are amazing. Up until now my favorite pumpkin bread has been my choice for autumn desserts and one that I never get sick of, no matter how much I eat. After tasting these muffins, they are now my favorite autumn treat. These tiny little morsels are super moist and just bursting with pumpkin flavor. They are similar tasting to pumpkin bread, but in my opinion, even better.
Recipe from Erin Cooks
Yields approximately 2 dozen muffins
2 cups sugar
1 can pumpkin puree (15 ounces)
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1. Preheat the oven to 400º. Combine all of the dry ingredients in a
2. Beat the eggs, sugar, pumpkin, and oil until smooth.
the pumpkin mixture into the dry ingredients and mix well.
4. Grease a
muffin tin or fill your tin with cupcake papers. Fill the wells with
the batter until they are 2/3 of the way full.
5. Bake for approximately 15 minutes.
Cool 5 minutes and then complete the cooling process on a wire rack.