This is mostly a pickling & fermenting blog, but sometimes I feel the need to post other recipes I’ve developed if I think they’re just that good. I’ve been making pumpkin muffins for years and little by little have tweaked the recipe to become what I think is a contender for best pumpkin muffin. My kids are convinced these are it!
The quantities here make at least a dozen muffins. But usually I figure, if you’re going to put in the effort of measuring out everything, you might as well double the quantities (to make about 24-32 muffins depending on their size). WIth this abundance of muffins, I will say they freeze really well (I just load them up in a large plastic ziptop bag). They are great reheated in the microwave (about 25 seconds per muffin) or reheated in a toaster oven bake setting.
- 2 large mixing bowls & wooden spoon
- Measuring cups & spoons
- Whisk large spoon
- Muffin pan(s)
- Muffin cup liners
- Nonstick spray (I love this option for these muffins)
- Optional: thermometer
- 1.5 cups cake flour (or all-purpose flour)
- 1 cup white sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg or mace
- 1/2 tsp ginger, ground
- 1/4 tsp clove, ground
- 1/4 tsp allspice, ground
- 1/4 tsp cardamom (optional)
- 1 cup canned or pureed pumpkin (250g)
- 1 tsp vanilla extract
- 1/2 cup neutral cooking oil (e.g. corn, vegetable, canola, or melted coconut oil)
- 2 large eggs
- 1/4 cup apple cider (or juice)
- 1.5 TBSP molasses
1.) Preheat the oven to 350F and inset the muffin liners into the pan. Spray the liners with nonstick cooking spray.
2.) Combine all the dry ingredients (includes spices) in one bowl. Mix thoroughly so all components are evenly mixed.
3.) In separate bowl, beat the eggs and evenly stir in all the wet ingredients including the molasses.
4.) Form a well in the center of the dry ingredients and add in half of the wet mixture. Mix well and then add the remaining wet mixture, mixing until evenly incorporated.
5.) Spoon the muffin mixture into the cups, filling around 3/4 way up (can go as high as 4/5 for a larger muffin top). Transfer to the oven and allow to cook 25-30 minutes. (If checking with thermometer, internal temperature should be 200-205F). For a nicely browned top, opt to broil on low for 1 minute at the end. Allow to cool for ten minutes before removing from muffin pan.