All of my will power goes out the door when there is a pumpkin treat nearby. I can resist chocolate, ice cream, and all of the other delicious sugary treats out there. However, if you put a pumpkin muffin, cupcake, or anything that contains pumpkin within sniffing distance of me, you can consider it gone. Out of all of the amazing pumpkin treats, pumpkin muffins are my ultimate weakness. There is no better smell in the kitchen (except for maybe cinnamon rolls) to have dancing around your nostrils. Something about the smell of these muffins melts all of my self-control. They are amazing.

RECIPE



Ingredients:

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 6 tablespoons softened unsalted butter
  • 1 ⅓ cups light brown sugar
  • 2 large eggs
  • 1 ⅓ cups pumpkin purée
  • 1 vanilla bean or 1 teaspoon vanilla bean paste/vanilla extract

Instructions:

  1. Prep: Preheat your oven to 350°F and prepare your muffin tin with liners.
  2. Sift: In a medium bowl, sift together the flour & baking powder.
  3. Mix the dry ingredients: Add the cinnamon, ginger, nutmeg, cloves, and salt to the four mixture and set aside.
  4. Cream the butter & sugar: Using a stand mixer with the paddle attachment, cream the butter and sugar together at medium speed until light and fluffy, about 1 to 2 minutes. If you do not have a stand mixer, you can use a hand mixer.
  5. Add the eggs: At medium-low speed, add the eggs one at a time to the butter & sugar mixture, mixing well until combined.
  6. Add the pumpkin purée: With the mixer on medium, add the pumpkin purée & vanilla.
  7. Add the dry ingredients: On low, slowly add the dry ingredients ¼ of a cup at a time, mixing until just combined. Do not over-mix.
  8. Distribute the batter: Using a ¼ cup measuring cup, spoon the batter into the muffin pan so they are ¾ full.
  9. Bake: Bake the muffins for 18 to 22 minutes or until a tester comes out with a few crumbs.
  10. Cool: Let the muffins sit for 1 to 2 minutes in the pan and then transfer them to a wire rack when they are cool enough to handle.
  11. Enjoy: I hope this is self-explanatory. If not, invite me over and I will show you. ☺

Recipe Notes:

Leftover muffins (if they make it that long) can be kept in an airtight container at room temperature for 4 to 5 days, or frozen for up to 3 months. You can reheat the frozen muffins in an oven/toaster oven at 300°F for 3 to 5 minutes.