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 ☺
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, makes 2 dozen
1 cup butter, softened
3 cups sugar
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.
In the bowl of a standing mixer, beat the butter and the sugar together until fluffy.
Add the eggs and combine well.
Add the pumpkin. It will look as though it has curdled, but it is fine!
In a large bowl, combine all of the dry ingredients together.
Add the dry ingredients to the bowl and mix to combine.
Add the toasted walnuts and pumpkin seeds and mix until just combined.
Spoon into the lined muffin tins, (I use an ice cream scoop.)
Bake the muffins at 350 degrees for about 20-25 minutes or until they are just baked through.
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?”