Peppy Pumpkin Muffins

READY IN: 27mins
Recipe by HokiesMom

I have made these as mini muffins and topped with pumpkin seeds for a fun way to celebrate the fall season. I love the spicy flavors of the muffin. I found this in AllYou Magazine in Nov 2009. They are a good stand-by muffin recipe that are quite easy to make. I have added chopped dried cranberries to this too as an extra treat - it only takes about a 1/2 cup or so to give it a bit of a twist.

Top Review by Outta Here

Very tasty (just the right amount of spices), and moist and best of all, not too sweet! I made mine as 12 regular sized muffins, and added the dried cranberries as suggested by the chef. I also added some pumpkin seeds to the batter, as well as the ones on top of the muffins. These will be made often!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease or line 24 mini muffin cups or 12 standard size muffin cups.
  2. Sift together flour, baking powder, salt and spices.
  3. In a large bowl, cream butter and brown sugar together until fluffy (using a mixer is easiest).
  4. Beat in egg, oil, milk and pumpkin puree until well mixed.
  5. Stir in dry ingredients just until combined - do not over-mix or your muffins will be dry.
  6. Divide batter among the muffin cups and then sprinkle each muffin with a few pumpkin seeds.
  7. Bake for 15-17 minutes till muffins pass the pick test. Let cool in pans 5 minutes before removing to rack to cool completely.

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