If you were sitting across the table from me now, you would be biting into one of these delightful pumpkin muffins, smothered with butter and sipping on a piping hot London Fog, as I am. Engaged in a conversation about seasons and the transition from summer to fall I would inform you that summer is my favorite time of year for sunshine, outdoor adventures, travel, and the occasional trip to the pool (everyday qualifies for occasional, right?). Equally, fall is my favorite time of year for food, decorating, festivities and clothing. If there is anytime of year that makes me miss being back in New Mexico, it’s now. I love everything about fall in Albuquerque, the cool early mornings the International Balloon Fiesta brings, the beautiful cottonwoods and aspens changing colors, eating Indian Tacos at the State Fair, dusting off my boots for the Rodeo, roasting green chile to freeze for the winter, picking apples with my kids, hunting the perfect pumpkin to carve with family and baking lots of fall goodies in my grandmother’s kitchen.
As I sit here and enjoy this pumpkin muffin, I can’t help but reminisce over all those fond memories and the fall foods each festivity brings. This morning, as I baking with pumpkin, I am reminded of a time (before kids) when I was determined to make everything from scratch, everything. Take these muffins for example, years ago I would blog about baking my own pumpkin, to make the pumpkin puree needed to make pumpkin muffins – crazy, I know! I think back and laugh about the things I did when I actually had time to spare. Obviously, that time has come and gone, and I’m happy to say, I would rather use a can of pumpkin for this recipe, or any nowadays. This particular recipe is simple for a busy mom with little one’s running around, they make a great go-to breakfast, are slightly sweet and full of yummy pumpkin and fall spice flavors. Are there any nostalgic traditions or foods that come to mind as you bake festive fall foods like these muffins? Do share with me in your comments below. Happy fall, baking, and memory making, friends.
Prep time: 10 minutes / Bake time: 25 minutes / Makes 12
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar, plus more for dusting
1 cup pumpkin
1/2 cup canola oil
1/2 cup milk
2 teaspoons pumpkin pie spice
- Prepare a muffin pan with 12 baking cups and set aside.
- Preheat oven to 350°
- In a medium size bowl, mix flour, baking powder, baking soda, and pumpkin pie spice.
- In a standing mixer with the whisk attachment on, beat eggs, sugar, canola oil, and pumpkin until combined.
- On low speed, add flour mixture and milk starting with flour first. Add flour one cup at a time and a splash of the milk each time.
- Use a 1/4 measuring cup to fill each baking cup with muffin batter a little over half full.
- Sprinkle sugar over tops of baking cups filled with batter and bake.
- Muffins should be slightly firm on top when done, cool completely on wire rack before serving.
Muffins will store in an airtight container for up-to one week on the counter.
You can also store muffins in a freezer bag and freeze for later use.
Serve with butter or your favorite pumpkin butter spread!