Saturday, October 24, 2009

Nothing says Fall like Pumpkin Muffins!

After much begging and pleading from the oldest child, a batch of our favorite Pumpkin Muffins was made this evening. These are without a doubt the moistest muffins I have ever tasted. They just ooze the feeling of autumn!

Super Moist Pumpkin Muffins


1 can pure pumpkin (not the pie filling)
2 eggs, slightly beaten
1/4 cup water
1/2 cup oil
1 cup bread flour
3/4 cup whole wheat flour
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
2 1/2 tsp pumpkin pie spice


  1. Preheat oven to 350 degrees and grease your muffin tins.
  2. In your mixer's bowl, wisk together the pumpkin, eggs, water, and oil.
  3. Add in the remaining ingredients, sifting as you add them. (I like to turn my mixer on the lowest speed and add the dry ingredients slowly so they don't fly all over the kitchen when I turn on the mixer.)
  4. Fill greased muffin tins about 3/4 full.
  5. Bake at 350 degrees about 30 minutes or until set when touched.

This batch makes 12 regular sized muffins and about 18 mini muffins. I add the mini muffins in about 15 minutes after the regular sized ones, and they all finish at the same time.

Now go put on some great cooking music, get a pot of coffee going and make some muffins. I promise you'll be glad you did!

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