It’s funny how come fall, I crave pumpkin. Between September and November I can’t tell you how many pumpkin related food I make, but once Thanksgiving hits, I have no desire to eat, think about, or make anything pumpkin. Is anyone else with me on this one?
And while I’m being honest here, I have a confession to make. I really dislike pumpkin pie. Please don’t hate me. I only make it because it’s tradition at Thanksgiving, but I don’t eat it. Now, if you’re talking pumpkin milkshakes, pumpkin cupcakes, or even pumpkin waffles, then I’m all in. It’s also why my husband buys the $7 dollar Costco pumpkin pie and relishes eating it every day for a week, because he knows I won’t make it. (A few weeks ago, while shopping at Costco and finding it magically appear in my shopping cart, I gave half of it to my neighbors. That pie is so huge!!)
Anyway…these muffins are perfect to me. They are everything I love about pumpkin–subtly sweet, rich, and earthy. I think it’s the spices that really make this recipe, but you’ll have to taste and judge for yourself. You could make them as regular-sized muffins, but I made them in as mini-muffins. It’s mostly because I had these cute paper-lined muffin liners that I wanted to use.
The other great thing about this recipe is it’s made using one bowl. My kids are getting older now and really want to help me in the kitchen, and this recipe lends itself beautifully to little helpers. Grace loved mixing the ingredients in the bowl. Have these for breakfast or a snack in the afternoon. Either way, they’re a great way to enjoy this fall weather. Enjoy! xoxo
Pumpkin Pie Muffins
1 stick unsalted butter, room temperature
1 c sugar
¼ c packed brown sugar
½ t salt
3 large eggs
¼ c canola oil
1 ⅓ c canned pumpkin (not pumpkin pie)
1 ⅔ c flour
1 t baking powder
½ t baking soda
1 t pure vanilla extract
2 ½ t pumpkin pie spice
Preheat oven to 375 degrees. Line a muffin tin with paper liners. Set aside.
In a large bowl with a paddle attachment, mix the butter, both sugars, and salt until combined. Add the eggs, one at a time, then the oil and pumpkin. Scrape the bottom of the bowl and mix on low speed until the pumpkin is fully incorporated.
Add the flour, baking powder, baking soda, vanilla, and pumpkin pie spice. Using a rubber spatula, fold the dry ingredients into the wet until there are no more traces of flour.
Scoop batter into cups, filling 2/3s of the way. If making mini-muffins, bake for 12 minutes or until toothpick entered in the middle comes out clean. If making regular muffins, bake for 18 minutes or until toothpick entered in the middle comes out clean.
Cool on a wire rack 5 minutes before removing from tin and cooling completely.