You didn’t think we were going to let pumpkin week go by without remembering our muffin of the week, did you? Absolutely not! These are actually one of my favorite muffins to make for the kids, because they are packed with all of the vitamins of the pumpkin. Sometimes, I make them with sweet potato instead of pumpkin, but either way, the recipe is the same. These pumpkin muffins really spotlight the flavor of pumpkin, and when you don’t have time to make cinnamon rolls or any other more time-consuming dish, these are a great go-to breakfast for fall.
Okay, I don’t know who I’m trying to kid – you know there’s no way I save these for breakfast, right? Not….a…..chance. I’ll eat the all day long if I can get away with it. But then, I’ve always liked muffins, and I like pumpkin. Since my boys tend to be on-the-go a lot during the day, anything that fits nicely in the palm of their hands is a great way to keep them eating. Sometimes, the fun just doesn’t stop for eating, so things like this make it easier to ensure that they’re getting their nutrition.
One of the best things about these muffins is that they make a great canvas for all kinds of extra stuff. I’ve added chopped pecans, raisins, walnuts, cranberries and all kinds of stuff to the batter with great success. The basic recipe doesn’t include any of that stuff, though, because those are add-ins that I usually have to sneak by my oldest. He’s not a big fan of nuts and raisins in too many things, so I usually make half a batch plain and then add the mix-ins to the other half.
Any way you make ‘em, these are a great grab-and-go breakfast or even a school day snack. Do your kids like muffins? Would they like these plain or loaded up with extras?
- 2¼ cups flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1½ teaspoon baking soda
- 1 teaspoon ginger
- ¼ teaspoon salt
- 1 cup brown sugar
- 1 cup pumpkin
- ⅓ cup milk
- ⅓ cup vegetable oil
- ¼ cup applesauce
- 1½ teaspoons vanilla
- 2 eggs
- Preheat the oven to 400 degrees.
- Mix the flour, cinnamon, nutmeg, cloves, baking soda, ginger, salt and brown sugar together in a large mixing bowl.
- Combine the pumpkin, milk, vegetable oil, applesauce, vanilla and eggs in a smaller bowl.
- Whisk the wet ingredients until the eggs are thoroughly incorporated.
- Add the wet ingredients to the dry mixture, stirring until combined.
- Line a muffin pan with liners or spray it with non-stick spray.
- Divide the batter evenly across 12 muffin cups.
- Bake for 15 minutes, until the tops spring back when you touch them or a toothpick comes out clean.
- Move them to a rack to cool for 10 minutes before serving.