Fresh Pumpkin Muffins

It is finally that time.

pumpkin

Pumpkins are here and they are ready to sing.

Too much? Already tired of pumpkins because pumpkin flavored everything has been out since August?

Did you know that there are even pumpkin spice m&m’s? Deliciousness.

Yes I have been indulging in pumpkin flavored items since their release this year. A pumpkin spice latte here, a bag of pumpkin m&m’s there, and maybe a scented candle…

But I have really been wanting to hold out on baking with pumpkins. Until now.

pumpkin batter

I have made muffins with freshly grated pumpkin and delicious warm cinnamon.

To be honest, I am not sure if it is the pumpkin flavor I adore or if it is actually the obscene amount of spices that go into pumpkins.

muffins in pan

*Hint: I tried the batter before I put the grated pumpkin in these muffins and I was quite content eating a spoonful or two*

Pumpkins are the perfect canvas for warm spices.

And they happen to be a very forgiving baking ingredient which is a very rare quality in a baked good. As I happen to find out while baking these little guys.

muffins finished

What is forgiving about pumpkin? The first batch I forgot to add oil. (Those are the ones in the back) The second batch (the ones in the front) have 3/4 cup of vegetable oil in the batter added to the wet ingredients before mixing together.

I personally like the ones without oil but others have enjoyed the ones with oil. The ones without oil are slightly chewy and delicious. The ones with oil are super moist.

It’s your decision!

Fresh Pumpkin Muffins

Adapted from Alton Brown

yields: 1 1/2 dozen muffins

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin

To bake muffins:

Preheat the oven to 325 degrees F. Prepare muffin pan with cooking spray and line with paper wrappers.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin. Once the ingredients are all incorporated scoop mixture with an ice cream scoop into the prepared muffin pan.

Bake for 30 minutes. Cool completely on wire rack.

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