Made This Recipe? Add Your Photo
An excellent fall muffin with great color and a dense but not sticky texture and lots of pumpkin flavor. A sprinkling of brown sugar just before going in the oven adds a little syrup to the top. This is my modification of an Epicurious recipe - the original featured nuts and used half the pumpkin and is yummy but my slightly-better-half wanted it sans nuts and with more pumpkin flavor.
- Preheat oven to 400F, prepare muffin pan with papers or by greasing the cups.
- Whisk together melted butter, pumpkin, milk, eggs, and brown sugar. In another bowl mix flour, baking powder and soda, spices and salt; pour pumpkin mixture into this dry mix and stir until just combined (lumps are good, over-stirring will ruin the leavening). Divide evenly among muffin cups, filling each to within a quarter inch of the top. Sprinkle brown sugar on top of each muffin, to taste.
- Bake for approximately 20 minutes, test for doneness by checking to see if the top springs back when lightly pressed down.
- Cool for 10 minutes, turn out on rack for remainder of cooling. Excellent served warm.