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Pumpkin Rosemary Muffins

by on November 10, 2010 in Breads, Muffins November 10, 2010 BreadsMuffins
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These are tasty little muffins that will fill your house with a yummy aroma, and are perfect with a cup of hot tea or coffee. They also make a nice gift for a friend, neighbor or teacher.

Ingredients

  • 1-¾ cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Cinnamon, Heaping
  • 1-½ teaspoon Grated Nutmeg
  • ¾ cups Sugar
  • ¾ cups Brown Sugar
  • ½ cups Canola Oil
  • ⅓ cups Water
  • ½ cups Applesauce
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Finely Chopped Fresh Rosemary
  • ½ cups Canned Pumpkin, Or A Bit More If You Like It Extra Pumpkin-y

Preparation

Whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a mixing bowl, combine sugars, oil, water, pumpkin, applesauce, eggs and vanilla and mix really well. Stir in the rosemary and let sit for a few minutes while you spray your mini muffin tins with Baker’s Joy (or equivalent).

Carefully mix the dry ingredients into the wet ingredients on low so you don’t shoot a flour geyser up into the air and make your sons laugh at you. Scrape down the bowl and mix well.

Fill muffin tins almost full—I use a small cookie scoop. I also only have one mini muffin tin that holds 24, so I had to empty it and wipe it out and spray and fill again. Bake for 10-12 minutes, depending on your oven. Let cool for a few minutes then remove from the tins and place on a plate on your counter.

Inhale the scents in your kitchen, then pop a muffin in your mouth and smile. If these make it to the next day they are even better for some reason. Enjoy!

2 Comments

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sagemom on 11.10.2010

I hope you like them-let me know what you think. I forgot to add you can play around with how much rosemary and how much cinnamon you add!

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thekitchenhag on 11.10.2010

These sound delicious- making them today :)
Thanks for the recipe .

One Review

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Jess on 10.20.2023

So enjoyable! So I admit, I didn’t get fresh Rosemary, but I used one tablespoon dried rosemary, ground it using a mortar and pestle, and then added it to the canola oil over medium heat for maybe 30 seconds and then added the oil to the wet mixture. Wow! The rosemary flavor is infused throughout and yet it isn’t like rosemary bread at all! The sweetness is balanced perfectly and I could make this recipe every day. So easy to bake and make and they come out of silicon molds like a breeze. One thing is that there is no oven temp, so I did 350 and I had to bake them longer than 10 minutes but they’re delectable. Thank you so much! What a unique and new staple recipe for my family!

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