Well, friends, I might have finally done it; I perfected my famous pumpkin muffins. So many people have asked for my recipe so I thought I’d put it here, in one convenient location for you. Please enjoy.
Yield- a dozen muffins
Ingredients
- 1/2 pie pumpkin (yes, an actual pumpkin–the canned stuff isn’t as good)
- 1/3 cup brown sugar
- 1/2 cup apple sauce (or one of those small cups… with or without cinnamon)
- 1 1/2 cups flour (you might need slightly more or slightly less depending on the consistency you want to go for)
- 1 egg
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon (or more if you like the flavor)
- 1 tsp allspice
- 1/2 tsp ginger
- chocolate chips (optional)
Directions
- This is going to sound complicated but stay with me. Getting pumpkin flesh without a can is WAY better and not as hard as you think. You’ll need to cut the pumpkin in half, scoop the seeds out and discard them (unless you eat them, in which case have at it). You’ll then put it face-down in a baking dish with about a cup of water and bake it at 400 for about a half hour until squishy all the way through. You’ll then let it cool and scoop out the flesh. For this recipe, you’ll only use half unless you’d like to double the ingredients above :).
2. Lower the heat of the oven to 350.
3. Ready for the hard part? OK, now that the pumpkin is ready to be used and cooled (you don’t want your egg to cook because that would be gross), mix it with all the remaining ingredients.
4. Portion in to a dozen (sprayed or lined) muffin tins and bake 12-14 minutes until a knife inserted in the middle comes out clean.
5. Enjoy with pumpkin spiced coffee. Duh..
This recipe has been years in the making.. I’ve tweaked it more times than I can count and you get the final product! I hope you enjoy them as much as I do!!
