Tag: pumpkin muffins

Sarah’s Pumpkin Muffins

Sarah's pumpkin muffins

Happy Birthday Sarah!! Today Sarah celebrates and turns 11-years old! In honor of  my cousin Sarah, I thought I’d share with you her delicious pumpkin muffins.

When we were in Houston last week, my Aunt Jolene had made a batch of Sarah’s pumpkin muffins for Harper and I.  Jolene actually doubles the recipe so she can use the whole can of pumpkin rather than throwing half the can away in the trash. Quick breads and muffins freeze well, so I’d suggest doing the same and freezing the leftovers if you can’t eat them all.
Sarah's pumpkin muffins

Sarah is Jolene’s 11-year old granddaughter and my cousin, and is sweet as can be. She loves playing with Harper and is the kind of person who would do anything for you. She is selfless and so giving, and at age 11, that is rare.

Sarah got this recipe from summer camp at Camp Ozark. They served these pumpkin muffins there and she loved them so much, that she sought out the recipe for them. The recipe happened to be in a cookbook they sold at the camp gift shop! Now Sarah makes these muffins all the time and we love them.

While Sarah doesn’t make these pumpkin muffins with a topping, you can add one if you wish. Jolene googled a cinnamon-sugar pecan streusel topping and added it to these muffins for a little extra sweetness. They are to die for!! If you want to go the healthy route, leave off the topping, but if you want them a little more decadent, feel free to add it!

cousins
Sarah smiling with Harper.
cousins
Harper loves dogs, and enjoyed playing with both Sarah and Sophie, a King Charles spaniel.
baby
Harper loves walking. She even claps at herself while walking!

Enjoy!!

Sarah’s Pumpkin Muffins
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1 cup canned pumpkin
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 eggs at room temperature
  • 1/2 tsp. vanilla
Instructions
  1. Preheat oven to 350 degrees F. Spray a standard muffin tin with nonstick spray.
  2. In a large bowl, sift together flour, soda powder, salt, cinnamon, nutmeg and cloves.
  3. In a separate bowl, mix together pumpkin, sugar, oil, eggs and vanilla until blended. Add wet ingredients to flour mixture.
  4. Pour batter into prepared muffin tins and bake for 20 minutes or until a toothpick comes out clean.

 

Pumpkin Muffins

 
My mom and sister made these Pumpkin Muffins this past weekend and we all loved them!   We normally don’t use pumpkin until the fall, but the season is just around the corner!  These muffins have the perfect amount of spice to them and they taste great with pumpkin butter spread on top.  Enjoy!!!
 
Pumpkin Muffins
Ingredients
10 ounces all-purpose flour (about 2 1/4 cups)
2 tsp pumpkin pie spice
1 1/2 tsp baking soda
1 tsp. ground ginger
1/4 tsp salt
1 cup golden raisins (We omitted because the men in our family don’t like dried fruit)
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup buttermilk
1/3 cup canola oil
1/4 cup molasses
1 tsp vanilla extract
2 large eggs
cooking spray
 2 tbsp granulated sugar (We left off because my dad would have just peeled the tops off!)
Directions
1.  Preheat oven to 400 degrees.
2.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk.  Stir in raisins; make a well in center of the mixture.  Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk.  Add sugar mixture to flour mixture; stir just until moist.
3.  Spoon batter into 18 muffin cups coated with cooking spray.  Sprinkle with granulated sugar.  Bake at 400 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.  Remove muffins from pans immediately; cool on a wire rack.
Yield:  18 servings (serving size:  1 muffin).
Calories: 202