You read the title of this post, and if you even bothered to click on it after yawning, you’re probably thinking, “Oh please, this is so boring, Julie. Pumpkin muffins? Do you know how many recipes there are out there for pumpkin muffins? Pumpkin muffins are so done, done, overdone (in the words of Ina Garten), so how could you even think of posting them?” Yes, I am aware. Pumpkin muffins are nothing new. I know that. It’s why I hesitated to even blog them.
But these particular muffins were so good, I just had to. The thing is, I love muffins, I do! But truth be told, I’d rather have a scone or a biscuit any day of the week. So I figured, if I’m impressed with a boring muffin, then it’s probably worth talking about. And these impressed me.
They’re simple and quick to mix together, they bake up perfectly, and they taste amazing. The texture is such a perfect muffin texture, so moist and light. And the pumpkin flavor really shines. They are earthy and sweet but not cloying.
So I will redub these as classic – not boring! And classics never die, right? This one certainly shouldn’t. Tthe truth is, sometimes we are all in the mood for something familiar, and homey, and no-frills. But we still want it to be high-quality. If that is ever what you’re looking for in a pumpkin muffin, then definitely give these a shot. I think you’ll be happy.
Source: The Comfort Table, by Katie Lee Joel
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
½ tsp freshly ground nutmeg
½ tsp kosher salt
2 cups sugar
½ cup canola oil
2 large eggs, lightly beaten
1 tsp vanilla extract
1 (15 oz.) can pure pumpkin puree (not pie filling)
Preheat your oven to 350 F. Fill a 12-cup standard size muffin tin with muffin/cupcake liners.
In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, beat together the sugar, oil, eggs, and vanilla. Add the pumpkin puree and mix well. Add the dry ingredients to the wet ingredients and whisk until just combined.
Use an ice cream scoop to transfer the batter into the liners in the muffin tin. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool on a wire rack for 10 minutes, then remove.
Note: the original recipe says this makes 12 standard-size muffins, but I got 16 muffins out of this batter. No complaints!