Fall is finally here you guys, and for me this means it's baking season! I really don't do a ton of baking during the summer season, because I hate being hot, so when autumn rolls in, you better believe I will be getting my bake on. I had four cans on pumpkin in my cabinet, so I was trying to figure out what to do with it, then I came across this recipe. Muffins are some of my faves, because they are the perfect breakfast to go. This is great for my family, as we have a long commute, so my daughter usually eats breakfast in the truck on the way to school. They also make the best mid-day pick me up snack.
This recipe came from Cooking Classy and is amazing, so I didn't do much to change it. These muffins are so tasty we ended up making them 3 times this week, and are pretty much obsessed with them. The first batch was for us to have for breakfast, the second batch I baked as a thank you for my Dad's friend, and the third batch was for my husband to take to work so his coworkers could enjoy them. This will forever be my go to recipe for pumpkin muffins and the only thing I changed is that I added one tablespoon of apple sauce to the mix. I do this to almost every quick bread or cake I bake, because it keeps things super moist and plain apple sauce doesn't change the flavor of what you are baking. Another thing I did, was sprinkle oats on top just to make them look pretty! Alright all, here is my new favorite muffin recipe from Cooking Classy.
The Best Pumpkin Muffins
-
1 1/2 cup - All-Purpose Flour
-
1 tsp - Baking Powder
-
1/2 tsp - Baking Soda
-
3/4 tsp - Salt
-
1 1/2 tsp - Cinnamon (ground)
-
1/2 tsp - Nutmeg (ground)
-
1/4 tsp - Ginger (ground)
-
1 1/4 cup - Granulated Sugar
-
1/2 cup - Vegetable or Canola Oil
-
1 cup - Pureed Pumpkin
-
2 - Large Eggs
-
1/4 cup - Water
-
1 tbsp - Apple Sauce
-
Rolled Oats to sprinkle over the top of the muffins
Preheat your oven to 350° and place paper liners in your muffin tin. This recipe yields 12 muffins. You will also need 2 large mixing bowls, a whisk and a rubber spatula. In one of the large mixing bowls, sift together all of the dry ingredients. This will be your flour, baking powder and soda, salt, cinnamon, nutmeg and ginger. Set the dry mixture aside and grab your other mixing bowl. To the second mixing bowl you will add the wet ingredients which includes the sugar, pumpkin, oil, water, eggs and apple sauce. Whisk the wet ingredients until they are well combined, then add the the dry ingredients. Fold this with a rubber spatula until evenly combined. Do not over mix.
Now that your batter is done, evenly divide into the 12 muffin cups until they are just about full and sprinkle a few oats over the top for looks. Place the muffin tin into the oven and bake for 20-25 minute, or until a toothpick comes out clean. Let muffins cool completely, then store in an airtight container. These will be good at room temperature for about one week, but I doubt they will last this long. Enjoy you guys! If you decide to bake these, please share your photos on our Tuttle Kitchen social media pages. We have a Facebook and an Instagram page. I love seeing all of your creations. Thanks again for this amazing recipe Cooking Classy and thank you all for baking with me! Happy Fall Ya'll!
Ashley Tuttle
