One-Bowl Pumpkin Muffins

October 15, 2021


It’s that time of year again and the pumpkin recipes are out in full force. Just check your Instagram or your Facebook feed. I’ve tried many of them, baking several pumpkin items for my family to critique. Critique is certainly the correct word as my family is very picky about their pumpkin treats. “Yuck, I taste cloves!” “Why would you mix pumpkin with a perfectly good cheesecake!” “This cake sank in the middle!” Yes, I have rough and tough bunch of tasters.


I decided on pumpkin muffins as they are cute (muffins are always cute to me), and not only are they good for breakfast or snack, they are perfect alongside a Thanksgiving dinner as well. Can’t you just see it, a muffin on every plate?


These gorgeous, domed cakes are incredibly moist and perfectly spiced with nutmeg and dried ginger. They will become an annual autumn goody in your home, as they have become in mine.







One-Bowl Pumpkin Muffins

Adapted from Deb Perelman of Smitten Kitchen


Ingredients


Muffins

1 15-ounce can (1 3/4 cups) pumpkin puree

1/2 cup vegetable oil or canola oil

3 large eggs

1 2/3 cups granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg, heaped

1/4 teaspoon ground ginger, heaped

2 1/4 cups all-purpose flour


Topping

2 tablespoons granulated sugar

2 teaspoons cinnamon



Directions


Heat oven to 350ºF. Make sure your oven racks are not too close together because these muffins puff up really high. Spray 12 muffin cups with baking spray (If you have a second tray you can spray 2 additional cups because the recipe makes 14 muffins in all.)

In a large bowl whisk together the pumpkin, oil, eggs and sugar. Sprinkle the baking powder, baking soda, salt, cinnamon, and nutmeg over the mixture. Add flour and mix with a spoon or rubber spatula until just combined.


Using a measuring cup, drop 1/4 cup of batter into each muffin cup. Sprinkle the tops of the muffins with the prepared cinnamon sugar. You may have leftover cinnamon sugar.


Bake for 23-25 minutes or until a skewer inserted into a muffin, comes out clean.


Cool completely in the pan. If you choose to take them out of the pan early its ok, you just take the chance that the cinnamon sugar may not completely adhere to the top.


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