Winter Pumpkin Muffin Recipe

 

Sunshine, rain, freezing rain, sleet, snow. All in one week. When it comes to weather in the Southern Adirondacks, we experienced it all at Nature’s whim.

One of the best things about winter is being cozy. One of the best ways to be cozy, is with comfort food, something I actually excel at. My husband always says he never had to worry about going hungry because if I was hungry we would definitely eat.

When the weather turns cold employee, one of my favorite breakfast meals is pumpkin muffins. They have that amazing pumpkin smell as they bake, have a heavier, meatier texture, and of course taste like heaven. Since today is a classic day and I’m feeling super cozy, I thought I would share this recipe. Here you go… Enjoy!

Ingredients:

2 cups puréed pumpkin
1 teaspoon vanilla
4 large eggs
1 cup of oil
1 1/2 cups of sugar
3 1/2 cups of flour
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 teaspoons cinnamon
1/2 teaspoon of salt
1 cup of raisins (optional)

You will also need:

One small bowl
One medium bowl
Two 6-cup jumbo muffin pans
Cooking spray, butter
12 squares of tinfoil approximately 4″ x 4″

Preheat oven to 375°. Spray 24 jumbo muffin tins with cooking spray, or line them with squares of tinfoil. (actually, I line them with the tinfoil and then lightly spray them. I find it keeps the flavor fresh as they bake). In the small bowl, combine the pumpkin purée, vanilla, eggs, oil, and the sugar. In a separate larger bowl sift together the flour, baking powder, baking soda, cinnamon and salt. Add the pumpkin mixture to the dry ingredients and mix until smooth. Add raisins if desired.

On the batter into muffin tins, filling each one 2/3 full. (For me, this actually makes 10 muffins, not 12.) Bake for 25 – 30 minutes until lightly browned and a toothpick inserted into the center comes out clean.

My favorite way to serve these? Grilled in my favorite little cast iron skillet…

Little bit o’ marmalade or butter…voilà! Perfection.