Pumpkin Spice Muffins
Although pumpkin muffins are traditionally a fall favorite, there is no reason you can’t enjoy these delicious lightly spiced muffins all year round. This version is topped with coarse sugar for a decorative touch, but they are just as wonderful without.
Tip: Make sure you choose 100% pure pumpkin vs. pumpkin pie filling for this recipe because you are already adding sugar and other spices.
Ingredients
- 2½ c. sugar
- 2/3 c. vegetable oil
- 2/3 c. water
- 4 large eggs
- 15- oz. can pure pumpkin
- 3½ c. all-purpose flour
- 2 t. baking soda
- 1 t. salt
- 1½ t. ground cinnamon
- 1 t. ground nutmeg
- ½ t. ground cloves
- ½ t. ground ginger
- ½ c. coarse decorating sugar
Instructions
- Preheat oven to 350°F and line a muffin pan with 12 regular-sized cupcake liners. Set aside.
- Combine sugar, oil, water, eggs, and pumpkin puree in a large mixing bowl and beat on low for 1 minute. (You can also beat by hand, if preferred). Do not over mix.
- Add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to a small bowl and stir to combine. Add dry mixture to pumpkin batter and beat on low (or stir by hand) just until all ingredients are blended into the batter. Do not over mix.
- With a large spoon, fill cupcake liners with batter until they are ¾ full. Place in the pre-heated oven and bake for 15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar and return to oven to finish baking