It’s fall here in Michigan – already – and that makes it the perfect time to try this pumpkin muffin recipe! The summer flew by too quickly with little beach days and not enough days, it seems like. That’s a sad story in itself. With the beautiful leaves changing to orange, red, and gold and the smell of crispness in the air, I felt I should bake…..something pumpkin of course!
I used large cupcake papers for this pumpkin muffin recipe, they make them look so lovely. The recipe makes only about 7 muffins, so make sure to double the recipe if you want a larger portion of muffin – trust me, they will go quickly! My family can’t keep their hands off of them!
Pumpkin Muffin Recipe Ingredients:
1 cup real, all natural pumpkin
1 cup cane sugar
1/2 cup organic canola oil
2 organic eggs – room temperature
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. ginger
1 1/2 cups organic flour
1 tsp. baking powder
1 tsp. baking soda
1/2 stick cold organic butter
1/2 cup flour
1/4 cup brown sugar
1/2 tsp. cinnamon
Crumble together with fork.
In a medium bowl mix flour, baking powder, and baking soda.
Preheat oven 350 degrees
In a large bowl mix pumpkin, sugar, oil, eggs, cinnamon, nutmeg, salt, and ginger together until well combined.
Slowly incorporate flour mixture.
Scoop into cupcake papers and sprinkle streusel topping – I use a cupcake scoop like this.
Large cupcake papers – bake for 20-23 minutes
Regular cupcake papers – bake for 17-20 minutes
Enjoy this delicious pumpkin muffin recipe! It is one of my favorites and whenever I make them for friends, they always ask for it. Happy Fall!
*Recipe adapted from one of my favorite ladies in the cooking world – Lacey, A Sweet Pea Chef. You can find her website here.
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