As you might have guessed by now, we are HUGE muffin fans in our home. The kids LOVE freshly made muffins! How can I tell? When I make muffins during the week, I make them at 5:30 in the morning. When the children wake up, I can hear them puttering about upstairs and I can hear them giddy with excitement that they get muffins for breakfast. Even at 7 and 10 years old, they still get excited to pick their own muffins out of the pan!
These pumpkin muffins are fantastic, especially when they are made with freshly pureed pumpkin! I often will take the children to the local market to pick out their own sugar pumpkins (also known as pie pumpkins) that we store outside for decorations purposes until I’m ready to bake with them. Believe it or not, it matters to them which pumpkin I used to make the muffins, it’s almost like it makes them taste different if I used their pumpkin. It is so cute!
- 4 eggs
- 1 cup oil
- 1 1/2 cups sugar
- 1 3/4 cups pumpkin (canned OR freshly cooked and pureed)
- 3 cup flour
- 1 Tbsp cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- sprinkle of salt
- 1 cup raisins or chocolate chips
- Lightly beat eggs in a large bowl.
- Add oil, sugar and pumpkin and mix together well.
- In a separate bowl, combine flour, cinnamon, baking soda, baking powder and salt.
- Add dry ingredients to wet ingredients and gently stir together until combined.
- Add raisins or chocolate chips gently fold into batter.
- Bake at 375 degrees for 25 minutes or until a toothpick comes out clean.
Do you like pumpkin muffins?
What is your favourite food made with pumpkin?