Pumpkin Pie Muffins

As soon as October rolls around I hunker down and start to crave my autumn favourites . . .  apple pies, and pots of homemade soup . . .  and pumpkin.  Pumpkin anything, but most especially these delicious Pumpkin Pie Muffins!



I love the convenience of tinned pumpkin and I always have at least ten tins in my larder.   Okay, that may be considered hoarding, but tinned pumpkin isn't always easy to come by over here, so when I see it, I buy as much of it as I can buy without looking crazy.   Last winter they had some in our local Aldi and I confess . . .  I went a bit crazy, but in a very good way. ☺



None of it is ever wasted.  It's fantastic in soups and pies . . .  but I use it for all sorts of baking.  Cinderella's Pumpkin Cake.   Simple Pumpkin Muffins.   Pumpkin Pie Oatmeal.  (ohh baby, so good!)  Pumpkin Butter. (scrumptious as a cake filling or on toast or scones!)  Pumpkin and Milk Chocolate Bread Pudding. Pumpkin Spice Bread.  And that is just the tip of the iceberg.   I have many ways of using it up, all delicious!



These delicious Pumpkin Pie Muffins are my absolute favourite pumpkin muffin recipe.   Just the smell of them baking is guaranteed to get your mouth watering . . .  and your house will smell soooo good  . . .  like autumn . . .  all warm and cosy.

 

They're moist and nicely spiced with ginger, cinnamon, nutmeg, cloves . . .  the warm baking spices.  They always puff up nicely and make the perfect addition to your mornings.  The recipe does make 12 lovely muffins, but they will keep 3 or 4 days (if they last that long) if properly stored, and they also freeze really well.   I do so hope that you will take the time to bake them and and that your family will enjoy them as much as we do!!  (Of course I like mine doused in butter, lol)

*Pumpkin Pie Muffins*
Makes 12  

Printable Recipe

My favourite autumn muffin.  Spicy.  Moist.   Delicious.   Wrap well and store at roomtemperature for up to four days or freeze for longer.  

115g of unsalted butter, softened (8 TBS)

200g of granulated sugar (1 cup)

50g soft light brown sugar (1/4 cup packed)

1/2 tsp salt

3 large free range eggs

60ml of sunflower oil (1/4 cup)

310g of pumpkin puree (1 1/3 cups)

235g of plain flour (1 2/3 cups)

1 tsp baking powder

1/2 tsp bicarbonate of soda (baking soda)

1 1/2 tsp ground ginger

1 1/2 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground cloves   

Preheat the oven to 190*C.375*F gas mark 5.  Butter a 12 cup muffin tin really well.  Set aside.

Cream the butter, both sugars and the salt together until well combined.   Whisk in the eggs, one at a time.  Whisk in the oil and the pumpkin.

Sift the flour, baking powder, soda, and all of the spices together.  Stir this into the wet mixture, then stir until combined.  Scoop the batter into the prepared muffin tin.   Bake until firm, about 18 minutes or so.

Allow the muffins to cool in the pan for 5 minutes before gently tipping out onto a wire rack to cool.   Serve these muffins warm or at room temperature. 

Note:  If you want to remove your muffins from the pan without tearing off the tops, tilt the pan to it's side gently and slowly pull the muffins out.