Pumpkin Muffins
Warm spice bloomed in the fat first, for a rounder flavour than stirring it straight into the flour.
Makes 12 muffins · Prep 15 min · Bake 20 min
Ingredients
Spiced oil
- 1/2 cup Neutral oil
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
Wet
- 1 cup Pumpkin purée
- 2/3 cup Brown sugar, packed
- 2 Eggs
Dry
- 1 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
Instructions
Prep
- Heat the oven to 190°C (375°F) and line a 12-cup muffin tin.
Spiced oil
- Warm the oil with the cinnamon, ginger, and nutmeg for about a minute until fragrant, then take off the heat. (Tip: This short bloom pulls out more of the spices' flavour than stirring them dry into the flour would — worth doing especially here, given how little time this batter spends in the oven.)
Wet
- Whisk the spiced oil with the pumpkin purée, brown sugar, and eggs until smooth.
Dry
- Whisk the flour, baking soda, and salt together and fold in just until combined.
Bake
- Divide among the muffin cups and bake until a skewer comes out clean.
Tips
- Use plain purée, not pie filling: The same distinction as pumpkin bread and pumpkin pie — pie filling is already sweetened and spiced and will throw off this recipe's balance.
- A streusel or pepita topping: Both the streusel from streusel crumb muffins and a scatter of raw pumpkin seeds work well pressed onto the batter before baking, adding texture against the soft crumb.