Focused recipe
Pumpkin Muffins
Moist and warmly spiced pumpkin muffins topped with coarse sugar, perfect for breakfast or pairing with your morning coffee.
Cuisine not specified Updated 10/23/2014
Ingredients
Measured from the catalog payload.
- 3 cups all purpose flour
- 1 1/2 cups canned pumpkin
- 1 1/4 cup granulated white sugar
- 3 pieces egg
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 8 tablespoons water
- 9 tablespoons canola oil
- 1 teaspoon cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1/2 cup coarse white sugar
Instructions
8 cooking steps
- Preheat oven to 375°F (190°C).
- Grease a muffin tin with cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and nutmeg.
- Add the pumpkin, eggs, water, and oil. Stir until just combined.
- Scoop the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle coarse sugar evenly over the tops.
- Bake for 20 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature with coffee or hot chocolate.
Catalog details
Useful for browsing and sync.
Muffin No tags Public recipe Revision 1
Recipe notes
- Do not overmix the batter once the wet ingredients are added; stir just until combined to avoid tough muffins.
- For added texture, fold in 1/2 cup of chopped walnuts or pecans with the wet ingredients.
Storage notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Muffins can be frozen for up to 3 months; thaw at room temperature or reheat in the microwave.