Pumpkin Muffins

Best Ever Pumpkin Muffins 

Makes 12 muffins 


1 1/2 cups White Whole Wheat flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 cup plus 1 tablespoon raw turbinado sugar
1/2 teaspoon baking soda
1/2 teaspoon salt 

1/4 cup pepitas (pumpkin seeds)


Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together flour and baking powder. Set aside. 

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Fold in any additions, such as cranberries, nuts, or chocolate. 

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with additional sugar and pepitas. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

adapted from American club, in Kohler, Wisconsin via Gourmet Magazine via Smitten Kitchen

Delicious Variations

Pumpkin Chocolate Chunk Muffins (my favorite adaptation!)

Stir in chopped chocolate or chocolate chips at the end (probably about 3/4 cup?)

Pumpkin Cranberry Muffins

Stir in 3/4 cup fresh or dried cranberries at the end (I prefer fresh cranberries because they are so moist and tangy!)

Low-Fat Pumpkin Muffins

Replace oil with 1/3 cup applesauce + 1 Tbs oil