Pumpkin Muffins

Without a doubt, Fall is definitely my favorite season, so I am super excited that it is just around the corner. I love the chilliness in the air, the colors, and the smells! There is something so comforting about the smell of a baking loaf of pumpkin bread, or a simmering stew on a chilly day. So what better way to welcome the arrival of Fall, than with some scrumptiously delicious, pumpkin muffins? This recipe is one of my families' favorites, and is actually intended for pumpkin cupcakes. We however, just skip the frosting and call them muffins. =)



Pumpkin Muffins
Recipe adapted from Martha Stewart
Yields: 24 muffins

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.


Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.