Who is knee-deep in pumpkin recipes right now?! (raises hand).
Thanksgiving is finally almost upon us, and the menu planning is in full swing. Dry brine or wet brine the turkey? Invite carol or not deal with the full five extra seats? String beans or brussel sprouts?! (string beans come on!) What we are NOT asking about is pumpkin yes or no.
This is pumpkins time to shine and don’t you dare take away his opportunity! But….we are not fans of pumpkin pie here. And even if we were, who wants to wait till dessert??
Enter Super Soft and Deliciously Fluffy Pumpkin Muffins. Go easy with a can of pumpkin or make your own fresh pumpkin puree.
Either way, with some cinnamon and sugar, these muffins will be gone in seconds!
This lovely recipe is my mother-in-law, Paula’s. I honestly can’t believe it’s the first recipe I’m sharing of hers, because I have a whole book just waiting to be published! Besides being an amazing woman, my mother-in-law is the mother of 11 children. Yes, ELEVEN.
Me and hubs just watched Cheaper By The Dozen and while it used to faze me, I just looked over at babe and thought- so this was basically your family plus one.
I’m not sure how she got any cooking done at all, but she did- and the recipes are fabulous.
Delicious, easy, a short ingredient list, and always using pantry staples. [everything you would expect from mamma of eleven!) [still not over that obviously haha].
So move on over pumpkin pie, today we are making pumpkin muffins!
I use fun colourful muffin liners like these. [affiliate link!] What I like about them besides being good for the environment, reusable and all, is that after spraying them with spray and popping out the muffins, you don’t lose any muffin to the wrapper! Which if you are an avid muffin eater is like, the most annoying thing ever.
Super Soft & Simple Pumpkin Muffins
- 1 15 ounce can pumpkin puree OR
- 2 cups(minus 2 1/2 Tbs) fresh pumpkin puree (recipe follows)
- 1 3/4 cup white sugar
- 2 cups sifted white flour
- 1 cup oil(I use canola)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp cinnamon
- 2 whole small pumpkins OR two large cleaned pieces of pumpkin
Pumpkin Puree(makes about 61/2 cups)
- If you are going this route- and fresh pureed pumpkin is SO good, and healthy- take out your food processor. Take your small pumpkins and slice them into four(or take out your already cleaned pieces). Scrape out all the seeds and stringy bits. Sprinkle the inside(not the skin) of the pieces with salt, and place them cut side down on a baking sheet.
- Bake in the oven at 200 celsius/400 f for 45-60 minutes. At 45 min, try piercing them with a fork. It should be easy! That's how you know they are ready!
- Scrape out all the flesh of the pumpkins with a spoon(you can wait till they cool) and place it into a food processor. You might need to do a couple batches! Process until nice and smooth- just look at that color!
- To store: use this puree right away for the muffins, or store in the fridge for about a week in an airtight container. To freeze: Place one or two cup quantities(this way you only defrost what you need) in ziplock bags. Seal and lay flat, spreading out the pumpkin till it lays evenly in the bag. Stack the bags on top of each other and freeze for months!
- Preheat oven to 350/188c. Place all muffin ingredients into a bowl and get out a fork. Mix until there are no clumps WITH A FORK. Place muffin liners into a muffin tray and spray with baking spray. Fill each cup up about 3/4 full.
- Bake for 25-30 minutes, until a toothpick comes out clean and the tops are golden. ENJOY!!! To freeze ready made muffins- place just cooled into a ziplock bag in the freezer.