Pumpkin Muffins
Print Recipe
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.
Servings Prep Time
22-24 muffins 10 minutes
Cook Time
20 minutes
Servings Prep Time
22-24 muffins 10 minutes
Cook Time
20 minutes
Pumpkin Muffins
Print Recipe
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.
Servings Prep Time
22-24 muffins 10 minutes
Cook Time
20 minutes
Servings Prep Time
22-24 muffins 10 minutes
Cook Time
20 minutes
Ingredients
Servings: muffins
Instructions
  1. Sift together all dry ingredients (if you don’t sift, at least stir well with fork).
  2. Beat eggs slightly. In a large mixing bowl combine sugar, oil, pumpkin and eggs.
  3. Add dry ingredients and gently mix until smooth. Do not over mix.
  4. Stir in cranberries or other optional choices listed above.
  5. Fill greased muffin tins 2/3 way full.
  6. 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.
  7. Bake 375* for 17-22 minutes. Remove immediately from baking pan and completely cool.
Recipe Notes

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.