We all have those classic recipes that our family loves time and time again. If you ask my family we’d say these are the best pumpkin muffins around!
Does your family have that recipe that you go back to time and time again? It’s the recipe that everyone loves and cant wait to make again. We have a few of those but one of our absolute favorite ones is this pumpkin muffin recipe. Today is the first Saturday of the month which means it’s time for the Cozy Living series created by my sweet friend Jennifer from Town and Country Living. I have wanted to share this recipe with you guys for a long time now and I thought today would be a great time to do so.
Ive always loved baking and when I think of what makes our home cozy several recipes come to mind along with our home’s decor and style. These recipes all ya to gather around the table together and creat sweet memories. A few years ago I started making these muffins in the fall, now we make them year-round. They’re that good!
They’re very versatile. Sometimes we add chocolate chips or cranberries. Other times I just dust the tops with a little sugar for a sparkling top. These muffins do feel a bit more like a dessert because of their sweetness. I’ve made several adjustments to the recipe over the years and they turn out great every time!
Our Favorite Pumpkin Muffins
- 3 1/2 cups Soft Wheat Flour or All-Purpose
- 2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 2 tsp. Pumpkin Pie Spice
- 3 Eggs
- 3/4 cups Olive Oil
- 2 1/2 cups Sucanat with Honey or Granulated Sugar
- 2 cups Mashed Pumpkin
- 1/4 cup Sugar in the Raw for dusting
Preheat oven to 350 degrees.
Whisk together flour, baking soda, baking powder and pumpkin pie spice and set aside.
In a separate bowl whisk together eggs, sugar, oil and pumpkin.
Add the dry ingredients to the pumpkin mixture and mix until combined.
Pour into greased muffin tin and Sprinkle sugar in the raw over the tops of the muffin batter. Bake for 15-20 minutes or until tooth pick comes out clean.
We use freshly milled grains when baking. However, every recipe I share can be used with flour from the store. These muffins have always been a crowd pleaser. I have a sister in law who really dislikes pumpkin and these muffins won her over. I just know you’ll love them too!
I’m hoping this fall baking will usher in some cooler temperatures here in north Georgia. We’ve had a few 90 degree days this week, which is unusual for us this time of the year. I’m so ready for those fall temps and colors! I just know my blogging friends have some inspiring cozy living tips for ya this fall. I hope you’ll hop over and tell them hello!