Amazing Pumpkin Muffins
Amazing Pumpkin Muffins

It is the first day of October. That can only mean one thing for me: the beginning of pumpkin season. Period. Well, wait, maybe there is some room for squash in there too!

So, I am kicking this off with my updated pumpkin muffins. I tweaked last years recipe, and I just like them better, so I feel compelled to share. Dare I call them Amazing Pumpkin Muffins!? I think I should ☺

Amazing Pumpkin Muffins

I am also sharing the note from last year, because it is important:
**I do need to impart a note about the pumpkin flavor here, and it is probably not going to be super popular. I got a mild pumpkin flavor when using canned pumpkin. However, having said that, I am going to have to say that I think plain old Libby’s pumpkin puree might be better than the very expensive organic canned pumpkin (is that possible?) But I got 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 ☺

Amazing Pumpkin Muffins

Amazing Pumpkin Muffins, makes 2 dozen
1 cup butter, softened
3 cups sugar
3 eggs
2 cups pumpkin puree
3 cups AP flour
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
½ tsp ginger
1/2 tsp nutmeg
½ cup lightly toasted pumpkin seeds for garnish

Preheat the oven to 350 degrees.

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

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

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Add the eggs and combine well.

IMG_6021

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

IMG_6028

IMG_6030

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

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

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IMG_6035

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

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

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

Amazing Pumpkin Muffins

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!

Amazing Pumpkin Muffins

Amazing Pumpkin Muffins
Amazing Pumpkin Muffins

It is the first day of October. That can only mean one thing for me: the beginning of pumpkin season. Period. Well, wait, maybe there is some room for squash in there too!

So, I am kicking this off with my updated pumpkin muffins. I tweaked last years recipe, and I just like them better, so I feel compelled to share. Dare I call them Amazing Pumpkin Muffins!? I think I should ☺

Amazing Pumpkin Muffins

I am also sharing the note from last year, because it is important:
**I do need to impart a note about the pumpkin flavor here, and it is probably not going to be super popular. I got a mild pumpkin flavor when using canned pumpkin. However, having said that, I am going to have to say that I think plain old Libby’s pumpkin puree might be better than the very expensive organic canned pumpkin (is that possible?) But I got 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 ☺

Amazing Pumpkin Muffins

Amazing Pumpkin Muffins, makes 2 dozen
1 cup butter, softened
3 cups sugar
3 eggs
2 cups pumpkin puree
3 cups AP flour
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
½ tsp ginger
1/2 tsp nutmeg
½ cup lightly toasted pumpkin seeds for garnish

Preheat the oven to 350 degrees.

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

IMG_6039

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

IMG_6020

Add the eggs and combine well.

IMG_6021

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

IMG_6028

IMG_6030

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

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

IMG_6032

IMG_6035

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

IMG_6027

IMG_6034

IMG_6040

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

IMG_6044

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

Amazing Pumpkin Muffins

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!

Amazing Pumpkin Muffins