Pumpkin Muffins can be a great breakfast, snack, or lunch. They are quick, easy and so delicious. They are so spongy (yes, that’s the only word I could think of) and moist. Usually, I make these muffins for lunch, when I discover I’m out of bread or low on food. These little confections are great for a lunch that needs to be semi-quick, easy and satisfy a “hangry” mob. My kids never complain when I make these muffins.
Muffins are a Great School Snack or Lunch
Also, I love sending these muffins with my kids to school for snack or for their sack lunch. I can always decrease the sugar a bit and since the pumpkin is packed full of Vitamin A, I feel pretty good about it. I don’t mean to brag, but my kids mentioned that my muffins were a valuable commodity at lunch and Snack Pack trade-worthy.
Stock Up on Pumpkin Puree
During the Fall season, pumpkin, of course goes on sale. That is the best time to stock up. Right after Thanksgiving or Christmas you will find some pretty good deals. When I see a good deal, I stock up and use it throughout the year. Don’t worry, I don’t come home with 60 cans, I just buy maybe 10 or so.
Easy Pumpkin Muffins
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- 1 15oz can pumpkin puree
- ⅓ cup canola oil or vegetable oil
- 2 large eggs
- 1¼ cups sugar sometimes I will just use 1 cup (lower sugar to taste)
Instructions
- Put oven rack in middle position and preheat oven to 350F. Grease muffin tin with oil or use a non-stick baking spray or use liners.
- Whisk together flour, baking powder, baking soda, salt and pumpkin pie spice in a small bowl.
- Whisk together pumpkin, oil, eggs, sugar in a large bowl until smooth, then stir in flour mixture just until combined.
- LAZY STEP: Sometimes when I'm in a hurry I will mix the liquid ingredients in my mixer first and then add the dry ingredients into the wet ingredients directly. I know I'm a rebel but they still come out just fine. still recommend mixing separately if you can!
- Divide batter among muffin cups (each should be about ½ – ¾ full)
- Bake 20-25 minutes, until puffed and golden brown and a wooden pick or skewer inserted into the center of a muffin come out clean. I always tap the tops and if the tops are firm but springy, they are done.
- Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
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Can you use applesauce or Greek yogurt instead of the oil?
I have never tried it but I imagine you could. Taste of home says “Simply swap out half of the oil in the recipe with applesauce. For example, if the recipe calls for a cup of oil, add 1/2 cup of oil and 1/2 cup of applesauce.Substituting applesauce for oil will change the texture of your baked goods, so first replace half of the oil, and see how it turns out. If you test it out and are happy with the results, you can then experiment with replacing more of the oil, a bit at a time.”
Oneyogurteveryday.com says, “cutting the oil in your recipe back by substituting 1/2 of the amount of oil with 3/4 the amount of yogurt”
So experiment and let me know! thanks for checking out my blog!
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