It’s National Pumpkin Day! The smells of fall are my absolute favorite. Although I’m not one who buys everything and anything pumpkin flavored.
The thought of pumpkin cereals, lattes, hot chocolate, pop tarts and countless other items just aren’t my thing. One the other hand, I do like pumpkin cheesecake, pie, loaf, pancakes and this muffin recipe.
Anytime I can do food prep once for several servings, I’m in! Although the kids are now adults and the girls have families of their own, I remember buckets of prepared muffin batters were always in our freezer.
In the morning I’d throw 6 muffins in the oven, have a shower get dressed and be back downstairs in time to take muffins out before they burned. That my friends in one way to assure no la-la-gating in the morning! LOL!
When kids ‘forgot’ to tell me about the school bake sale or teacher appreciation day, I never panicked. Hot muffins were ready to go before they got their snowsuits on.
Over the next couple weeks I’ll continue sharing the muffin batters that have been favorites of our family and friends for over 30 years. All are freezable so no need to waste freezer space with bins of previously baked muffins.
On the crafting front this week, we’ve also made a few pumpkin themed items. Added to our Etsy collection you’ll find new tea towels and NEW for us, pot holders.
Please check out our Etsy site and share with your friends and family. If ordering multiple items, or live in Canada or locally (able to pick up), contact us before placing orders. We can over ride Etsy’s shipping fees so you get the best prices available.
| Servings | Prep Time |
| 22-24 muffins | 10 minutes |
| Cook Time |
| 20 minutes |
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Moist, family favorite pumpkin muffins with option to add cranberries and/or chopped pecans. Best part is you can mix up the batter and bake as required. In other words the batter freezes well.
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- 4 eggs
- 2 cups white sugar
- 1-1/2 cups oil vegetable or canola
- 1 small can pumpkin NOT pie filling, 15oz, approx 1-3/4 cups
- 3 cups flour
- 1 tbsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1-1/2 cups fresh cranberries, optional Have used dried cranberries, raisins, chocolate chips, pecans or combination
- Sift together all dry ingredients (if you don't sift, at least stir well with fork).
- Beat eggs slightly. In a large mixing bowl combine sugar, oil, pumpkin and eggs.
- Add dry ingredients and gently mix until smooth. Do not over mix.
- Stir in cranberries or other optional choices listed above.
- Fill greased muffin tins 2/3 way full.
- Gently sprinkle Turbinado sugar on top for extra crunchy muffin tops. This step is not necessary but will take from homemade to professional bakery quality.
- Bake 375* for 17-22 minutes. Remove immediately from baking pan and completely cool.
NOTE: My routine is to mix up muffin batter and divide into smaller containers (32oz yogurt containers are perfect). Batter can be refrigerated for 3-5 days or frozen up to 6 months then defrosted in refrigerator. Muffins are extra tasty when baked fresh. With holidays around the corner, these are perfect for those busy mornings.
Happy Fall Y’all and enjoy your weekend,
