A couple of weeks ago, I decided to increase the pumpkin puree content on my pumpkin muffin recipe just a tad and the results were amazing. More moist, more delicious! I left off frosting on these babies because they were going straight in the freezer as a part of Soso’s breakfast-on-the-go selections. Instead, I tested whether sugar topping would freeze and defrost well. I sprinkled half with a cinnamon sugar topping and I left half plain. The verdict? Leave the sugar topping off if the muffins are going in the freezer.
This photo below is from the original recipe. The muffins are more flat because I divided the batter to make 16 smaller muffins as a dessert for a holiday part we were attending.
Prep Time: 15 mins Cook Time: 25 mins
Serving: 12 rounded muffins
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of ground cloves
1 1/3 cup pumpkin puree
1/3 cup vegetable oil
2 whole large eggs
1 1/4 cup granulated Sugar
Preheat oven to 350°F. Place muffin liners inside the muffin pan.
In a small bowl, combine and briefly whisk all the dry ingredients except for the sugar.
In a large mixing bowl, whisk together pumpkin puree, oil, eggs, and sugar (use 1 cup for less sweet muffins). Slowly add flour mixture to wet until just combined.
Divide batter into muffin cups (about 3/4 full). Bake until golden brown for about 25 minutes or until a toothpick inserted into center of a muffin comes out lean.
Cool in the pan for a few minutes, then transfer muffins to a rack to cool completely.
Serve with frosting as a dessert or serve without for a healthier option. Freeze extras without the frosting as a breakfast option.
*Cream Cheese Frosting – a really simple recipe that does not use butter. Great with pumpkin cakes and carrot cakes.