Pumpkin Muffins

Pumpkin, pumpkin, pumpkin.

Muffins, muffins, muffins.

Yum, Yum, Yum.

Making pumpkin puree from scratch really isn’t that hard.  In fact, it’s rather easy.  I was making pumpkin puree in preparation for Pumpkin Pie when I realized that I made just a wee bit too much.  Sure I could freeze it and use it another time, but nope, I decided to make Pumpkin Muffins instead.

Pumpkin Muffins

Step One:  Pumpkin Puree

1 Sweet Pumpkin (about 1-2 Lbs.)

Preheat oven to 425 degrees.

Remove the stem.  Slice the pumpkin in half, top to bottom.  Discard the seeds.

Place the pumpkin, cut side down, on a rimmed baking sheet.  Bake for 50-60 minutes.  The flesh should begin to separate itself from the skin when done.  Carefully scrape the darkened flesh and discard.  Separate and scoop the remaining flesh into a medium sized bowl.

Let cool completely, or chill in the refrigerator overnight.

Reduce oven to 350 degrees (for muffins).

Pumpkin Muffins (Makes 12)

1 ¾ cup Pumpkin Puree (see above recipe)

1/3 cup Vegetable Oil

1 tsp. plus a pinch Pumpkin-Pie Spice

1 ¼ cup Granulated Sugar

½ tsp. Kosher Salt

2 Large Eggs

1 ½ cups All-Purpose Flour

1 tsp. Baking Powder

½ tsp. Baking Soda

Topping:  2 Tbs. Granulated Sugar plus 1 ¼ tsp. Cinnamon, mixed

Preheat oven to 350 degrees.  Line muffin pan with liners.

With the paddle attachment mix pumpkin, oil, pumpkin-pie spice, sugar, and salt (scraping the sides as you go).  Add eggs, mixing until just combined.

Sift flour, baking powder and baking soda together in a small bowl.  Gently stir in flour mixture (almost as if you’re folding it) into the puree mixture.  I suggest doing this manually, not with the mixer.  And again, ONLY until just combined. 

Divide the batter evenly among each muffin cup (I use an ice-cream scooper; Two heaping scoops usually does the trick).  Sprinkle topping over each filled cup.  Bake for 22-25 minutes.

Gobble, gobble, gobble.