Pumpkin Muffins


Pumpkins are one of the best things about fall. Sure, they’re fun to pick out and carve, but I love what they add to baked goods! Its distinctive taste pairs wonderfully with a variety of spices {cinnamon, nutmeg, and ginger, to name a few.} and surprisingly, tastes really good with chocolate :) With Thanksgiving on the way, I’m sure many of you will be making pumpkin pie, but to kick off your November baking season, try making a batch of these simple muffins! Regular size muffin tins are fine, but I think everything is plenty better when they are miniature, wouldn’t you agree? These make a delightful breakfast or mid-afternoon snack.

Pumpkin Muffins Adapted from the Recipe found in the November 2005 issue of Cooking Light


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon ginger
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 1/2 cup buttermilk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce

to make

  1. Preheat the oven to 375 ºF.
  2. In a large bowl, combine the last five ingredients in a bowl with a whisk.
  3. Mix in the flours, spices, sugars, baking soda, baking powder, and salt. Lightly grease 24 mini muffin cups or 16 regular size muffin cups. {total guess right there. I made about 24 mini muffins, with enough batter left over to make 4 large ones.}
  4. Bake muffins for about 20 minutes. Let cool before serving.
  5. Enjoy! :)

Have a nice rest of your day!
Bella :)

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