Fall and cooler weather have one thing in common; pumpkin-spice season. From pumpkin flavoured beer and spiced cookies, to candles and cakes, this seasonal flavour has become an annual occurrence that we can’t get enough of.
Pumpkin Muffins are easy to make using pumpkin puree and a spice combination of ginger, nutmeg, cinnamon, allspice and sometimes cloves creating a sweet, cozy and fragrant reminder of the changing colour of the leaves. Light and fluffy, these muffins will warm you from the inside out.
Pumpkin Muffins
Fresh baked muffins are delicious eaten as is or with a pat of butter.
Ingredients
- 1 cup sugar
- 2 eggs
- 1/2 cup canola oil
- 1 cup pumpkin puree
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 1/2 cup sour cream
- unsalted pumpkin seeds or pepitas for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the sugar, eggs, oil and pumpkin.
- Add in the flour, baking soda, salt and spice and mix until incorporated. Stir in sour cream until combined.
- Line a muffin tray with wrappers and divide the mixture into 18 muffin cups. Sprinkle pumpkin seeds on top if using.
- Bake for 18-20 minutes or until inserted toothpick comes out clean.
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