This morning I woke up, inspired to make a warm, tender muffin filled with the flavor of fall. My house was filled with the aroma of cinnamon, nutmeg and pumpkin. You would have thought that there was a pie in the oven waiting for Thanksgiving dinner. However, the best part was the muffin. It were crisp on the outside and moist on the inside yet still light enough to not feel so heavy for a busy weekend breakfast.
Yields 9 large muffins.
1. In a large bowl, sift together the dry ingredient (flour, baking soda, baking powder, salt, cinnamon, and nutmeg). Set aside. Combine the milk and vanilla in a measuring cup. Set aside.
2. In another large bowl, whisk together the sugars and pumpkin until smooth. Add one egg at a time, whisking to thoroughly combine.
3. Add the dry and wet ingredients, alternating, into the pumpkin mixture, beginning and ending with the dry ingredients. Whisk between each addition until smooth. You should add the dry ingredients in 3 batches.
4. Spray 9 wells of a 12-count large muffin tin with nonstick spray.
5. Carefully pour the batter into the prepared tins, filling each 3/4 full.
6. Bake in a preheated 350ºF oven for 25 minutes, until baked throughout and golden.
7. Remove from the tins and enjoy!
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Just made these for the first time! They are excellent, especially for muffins that contain no fat–you’d never know it. Excellent pumpkin flavour, it comes through well without being overwhelming. Not quite as much spice as I prefer, but it’ll be easy to modify to my tastes. Thanks for the great recipe!
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