It’s fall! Which means around here that it’s starting to get colder, the leaves are starting to change and the pumpkins are finally out. We grew some this year but sadly we only managed to snag one for our Halloween decorating before the whole vine died. I have no idea what happened… but I’m pretty sure I killed it.
Even though I don’t have a ton of pumpkins to cook with or decorate, I’m still DESPERATE to make some of these pumpkin muffins. They are moist and yummy and when you make them mini-size are perfect for popping in your mouth for a snack. In fact, I’m pretty sure I’ve grazed my way through about a dozen today, so I would say that they are dangerously delicious. I’ll try and behave though, since I like my muffin top in my baked goods.
These pumpkins muffins are insanely versatile.
I LOVE to grate up zucchini from our over abundant harvest and cram it into everything I have. These are no exception, so technically they are zucchini pumpkin muffins, but you could just as easily take the zucchini out and use plain pumpkin instead. You could also throw in nuts, chocolate chips, dried cranberries, whatever your little heart desires. So go wild! And make them your very own… because they are DELICIOUS!
Another cool thing I’ve done is use the mini muffins as teething biscuits for the Peanut. Freeze up the minis and when she’s hungry and having a tough time with her teeth, I throw her one. She gnaws away on it and I know that it’s a little better than just eating a frozen bagel. Super messy, but at least relatively healthy.
However you choose to make these your own, enjoy the flavors and tastes of fall in these delicious Great Pumpkin Muffins!
The Great Pumpkin Muffins
- 1.5 cups Whole Wheat Pastry Flour (Get it at the bulk aisle in your grocery store... it's cheaper)
- 1.5 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice (You could also use cinnamon instead.)
- 3 Eggs
- 3/4 cups Vegetable Oil
- 1 cup Brown Sugar
- 1 cup White Sugar
- 3 teaspoons Vanilla Extract
- 1 cup Canned Pumpkin Puree (If you decide not to use the zucchini, up this to 1.5 Cups instead)
- 1 cup Zucchini (Shredded and squeezed to get all the water out)
These muffins are VERY versatile. I have added zucchini here, simply because I have it. If you don't, use more pumpkin, about 1/2 C.
There are also some healthier substitutions that can be made if you'd like. I have substituted 1/2 Cup of Oat Bran for 1/2 C of the White Flour to add a little more fiber to the muffins. You may also use 1/2 C Vegetable Oil and 1/2 C of Applesauce in exchange for the 3/4 C Oil to cut down on fat.
|Preheat oven to 325 and grease your muffin tin. The cooking time here is for minis (since that's what my kids eat) but you can obviously use regular muffin tins. They just won't be so bite-size and easy to devour...|
|In a small bowl, stir the dry ingredients together with a whisk. You could sift them, but I don't have a sifter and I'm not planning on getting one anytime soon. Just make sure all the lumps are out.|
|In another bowl mix the vegetable oil, both sugars, eggs, vanilla, zucchini and pumpkin together. Make sure they are smooth, then slowly add the dry ingredients to the mixture. Make sure they are all fully incorporated but don't over mix!|
|Spoon your batter into the greased muffin tins and bake for about 15 minutes for mini muffins or 20-25 minutes for the larger ones. You will know they are ready when the tester comes out clean. You do NOT want to overcook these because they dry out quickly! I find that they might not look done, but they usually are, so keep an eye on them.|
|I usually let my muffins cool slightly in the pan before turning them out on a wire rack. Repeat until all the batter is gone!|