Nothing says autumn like the smell of pumpkin muffins baking on a crisp fall day. Made with ground cinnamon, canned pumpkin, butter, and a healthy dose of vanilla, these muffins are sure to be a hit with everyone. They have a super-moist texture and a sweet, buttery flavor that’s pretty hard to resist. Enjoy them with a cup of coffee or tea for breakfast, as a special occasion dessert treat, or even share them with friends as a way to welcome autumn.
Over the past few months, I’ve discovered something fascinating about myself, while baking several batches of miscellaneous muffins. I really can’t stand the taste of canola oil. I swear, it almost tastes rancid to me. And before you ask, yes, I am using new canola oil, just purchased from the market, and carefully kept in a cabinet away from the heat of the stove and oven. It still tastes absolutely disgusting to me. So, until I find a new baking oil that I can stand the taste of, I’m using real butter for all of my baked goods. And you know what? I’m totally okay with that because these muffins are proof that butter is delicious and worth every single little calorie. Don’t trust me? Bake up two batches. One with canola oil and one with butter. I guarantee that you’ll love the batch made with butter the best.
Ingredients:
- 1 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, Lightly Packed
- 1 Cup of Canned Pure Pumpkin
- 1/2 Cup Unsalted Butter, Melted
- 1/4 Cup Half and Half
- 1 Tablespoon Vanilla
- 2 Eggs
- 1 1/2 Cups + 3 Tablespoons All-Purpose Flour
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Kosher Salt
- 2 Teaspoons Ground Cinnamon
Directions:
- Preheat oven to 350 degrees.
- Line a muffin tin with 12 paper liners; set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, melted butter, half and half, vanilla, and eggs.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until incorporated.
- Distribute the muffin batter evenly between the paper-lined cups.
- Bake for 22 to 26 minutes, or until a knife comes out clean.
Suggestions:
- Place a teaspoon of rice in the well of each muffin tin before placing the paper liner in it. The rice will help prevent the muffin bottoms from burning and absorb excess oil that will make your paper liners greasy.
- Use an ice cream scoop to evenly distribute the muffin batter between the paper liners. If your muffins are the same size they will cook at the same rate.
- If you don’t have half and half on hand, you can replace it with water, milk, or heavy whipping cream.
- These muffins get more moist as they sit, so store them in your refrigerator in an airtight container to prevent mold growth.
Improvements:
- Want to add chocolate chips to these muffins? Toss the chocolate chips into the dry ingredients before incorporating them into the wet ingredients. The flour mixture will keep the chocolate chips from sinking to the bottom of your muffins.
- Replace the ground cinnamon in this recipe with pumpkin pie spice.
- Add 1/4 teaspoon of freshly grated nutmeg to this recipe.
- Replace 1 teaspoon of the vanilla with almond extract.
- Use the remaining canned pumpkin to make these Savory Canned Pumpkin Drop Biscuits.
Ingredients:
- 1 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, Lightly Packed
- 1 Cup of Canned Pure Pumpkin
- 1/2 Cup Unsalted Butter, Melted
- 1/4 Cup Half and Half
- 1 Tablespoon Vanilla
- 2 Eggs
- 1 1/2 Cups + 3 Tablespoons All-Purpose Flour
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Kosher Salt
- 2 Teaspoons Ground Cinnamon
Directions:
- Preheat oven to 350 degrees.
- Line a muffin tin with 12 paper liners; set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, melted butter, half and half, vanilla, and eggs.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until incorporated.
- Distribute the muffin batter evenly between the paper-lined cups.
- Bake for 22 to 26 minutes, or until a knife comes out clean.
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Cream Cheese Filled Orange Pumpkin Ale Muffins with Graham Cracker Streusel Topping
There are approximately 1 3/4 cups of pumpkin in a 15 oz. can of pumpkin. You will need 1 cup for these Buttery Cinnamon Pumpkin Muffins. Us the remaining 3/4 cup of pumpkin to make these Savory Canned Pumpkin Drop Biscuits. If you’re the kind of person who dreads baking any type of bread with yeast, drop biscuits are the ideal alternative. These particular drop biscuits are made with canned pumpkin, giving them a unique orange hue. Not only do they look stunning, but they’re also buttery, savory, and truly delicious. Especially when eaten straight from the oven. They also make the perfect easy-to-make accompaniment to any holiday meal, since they require minimal effort. If you’re looking for a delicious and effortless side dish, these drop biscuits are the way to go. CLICK HERE for the recipe.
Canned pumpkin is a quick and easy way to add flavor and moisture to your favorite baked goods and sweets. Not just for pies, pumpkin puree can be used to make all kinds of delicious treats, including fudge. From cookies and bread to whoopie pies and muffins, canned pumpkin purée is an easy way to add delicious fall flavor to your favorite recipes. CLICK HERE for the recipes.
Muffin Monday is a group of muffin-loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our PINTEREST board. Updated links for all of our past events and more information about Muffin Monday can be found on our HOME PAGE.
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