Pumpkin Muffins

I am continuing down the path of obsession with all things pasta and pumpkin, (yes, waistlines are getting a little snug over here).

Today, it was pumpkin. Muffins to be exact. Delicious, moist muffins.

I made two dozen of these, and they were litteraly gone in 48 hours. I may have done a chunk of the damage myself, but only my kids will know the truth about that- and they are probably too young to tell anyone…

I do need to impart a note about the pumpkin flavor here, and it is probably not going to be super popular. Mild when using canned pumpkin, and I am going to have to say that I think Libby’s might be better than the very expensive organic canned pumpkin (is that possible?) Good, strong pumpkin flavor when using fresh, roasted, pureed sugar pumpkin. However, having said that, it is really a note not a rule. I know that we do not all have time to roast pumpkins and puree them- just food for thought ☺

Anyways these are very moist and lightly sweet and good for snacking all day long (I should know). I made them heartier with walnuts, (although you could omit them) and with pumpkin seeds, which I also scattered on top of the muffins. Try them!

Pumpkin Muffins, makes 2 dozen
1 cup butter, softened
3 cups sugar
3 eggs
2 cups pumpkin puree
2 cups AP flour
1 cup whole wheat flour, (if you don’t have it swap for AP)
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1 cup toasted walnuts
1 cup lightly toasted pumpkin seeds, plus
½ cup lightly toasted pumpkin seeds reserved for garnish

Preheat the oven to 350 degrees.

Prepare two pans, (two dozen) with muffin liners.

In the bowl of a standing mixer, beat the butter and the sugar together until fluffy.

Add the eggs and combine well.

Add the pumpkin. It will look as though it has curdled, but it is fine!

In a large bowl, combine all of the dry ingredients together.

Add the dry ingredients to the bowl and mix to combine.

Add the toasted walnuts and pumpkin seeds and mix until just combined.

Spoon into the lined muffin tins, (I use an ice cream scoop.)

Bake the muffins at 350 degrees for about 20-25 minutes or until they are just baked through.

As my husband would say, “These would be even better with a big pat of butter melting on them.” And to that, I would say, “what wouldn’t?”

Enjoy!