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?”
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Your pumpkin muffins are SO GOOD! I had the pleasure of gobbling one at your abode! They are so moist and full of delicious pumpkin flavor, you don’t even need butter. YUMMY!
So perfect! I was just looking for a good pumpkin cake recipe this morning. Had a craving….must be October! I was thinking of putting a maple glaze on them. Can’t wait to try the recipe out this weekend.
yummy Tara! try this pumpkin cake with maple buttercream- my favorite fall cake! or or these super delicious pumpkin scones!
These DO sound amazing. Can’t wait to try!
These truly are amazing! Gonna include the link in my Happy Post pumpkin re-cap 🙂
yay! thanks Marla!
I happen to have a few sugar pumpkins on my counter and have been thinking of roasting them so I can use the puree for pumpkin pie or muffins. Love the pepitas on top of your muffins!
Such a beautiful color! The idea of roasting a pumpkin has me intrigued.
Thanks for your note about getting the best pumpkin flavor. I think you are right — not everyone has the time to carve, roast, and puree their own pumpkin. I have been battling this urge to “do it all” in the kitchen. I think it’s important that as working wives and mothers we are reminded every once in a while that it’s ok if you can’t, as long as you are still putting your and your family’s health first. It’s an important balance. Thanks again for pointing it out! I might also just try the comparison test between Libby’s and organic canned pumpkin. I noticed Libby’s doesnt have any additional preservatives listed in the ingredients. I also just checked to see where pumpkin falls on the pesticide scale of the Environmental Working Group: Number 38 of 53 is not too bad…
Thanks Jennifer! I also appreciate you looking up the pumpkin on the pesticide scale. Let me know what you think if you do a taste test 🙂
My mom and grandma did this taste test a couple of years ago. They tried organic, LIbby’s and canned their own.
THey said that the organic and Libby’s were tied and the canned pumpkin was fine, but not as smooth or as strongly flavored. The next year, they said their home canned pumpkin was ‘aged’ and the flavor was better, as was the color, and the texture was smoother.
I just use Libby’s. Also, Libby is from Morton, IL which is about an hour from where I live. If you ever get a chance, they have a pumpkin festival each year with pumpkin ice cream and pumpkin waffles, etc… everything.
It’s way fun!
how can it be time for pumpkin already??!!! but so glad it is…love anything pumpkin – like your pancakes!!! mmmmm
One thing I’ve learned… On special occasions, don’t make something that you haven’t tried before. Practice, test the recipe. This is the perfect time for me to get this Pumpkin Recipe right. 🙂 Amazing photos, are you using DLSR?
Thanks Claire! I am shooting with a cannon rebel and still totally learning!
I had 14 of our dearest friends over for a Friday night surprise 49th birthday party for my husband. I spent the day baking (a real treat!) and then hid it all in my son’s bedroom. When the friends showed up at our front door at 8pm, boy was my husband surprised! Then everyone was surprised when I retrieved from the bedroom: Smores Cake, Angel Thumbprints, Dark Chocolate and Cranberry Cookies, Amazing Pumpkin Muffins, and Smores Cookies! Your recipes received wonderful compliments. Thanks for making my party planning so easy! At the end of the night everyone went home with extra slices of cake (I also had made and Angel Food Cake) and cookies. Fun! Somehow I forgot to send home the extra muffins, so I shared a plate with a neighbor the next morning. Wow, was she happy! Don’t worry, I kept a few for us too.
I just pulled my grandmother’s recipe for pumpkin bread out of the recipe box I inherited after her she passed. It calls to be baked in a bundt pan and small loaf pan, or, 2 medium loaf pans. So how many standard muffin tins is that?? So I decided to See What Heather Did, and your recipe is VERY similar to my Mimi’s, so now I know its about two dozen.
There was supposed to be a Thank You in there, but my fat fingers + kindle keyboard = premature submission 😉 Thank you!!
I saw you recently on New Day with Margaret Larson in Seattle. I was excited to see Gluten Free Peanut Butter cookies and searched for the recipe. Thank you, it truly sounds delicious. I am a diabetic and could have sworn you inidcated you used beet sugar in place of normal white sugar on the show. Could you tell me about this. I understand your new book will be out in the Spring of 2016. Will your recipes include the nutrition analysis listed for the ingredients you use? Being a diabetic and now Gluten Free I have realized just because something is Gluten Free it is not necessary a healthy choice for me because of the sugar amount in the recipe.
Thanks for getting back to me.