These muffins might not be super weather appropriate, but they’re still just as delicious in the summer as they are in the fall.
We can have pumpkin whenever we want, right guys?
This is one of my only two all time favourite muffin recipes (The other being these). Maybe I should expand my horizons, but it’s hard to mess with something this good.
When I was younger I always loved waking up and smelling these muffins from the kitchen. My mum would make them for us before school sometimes and it just made the day so much better. I really needed that incentive to get up so early. Mornings are still not my thing…
Anyway, these days it’s up to me to make them for myself and it might not be quite as special, but they always remind me of those mornings. There’s some nostalgia.
I made them most recently to take with us while we went camping, because muffins are seriously the best for a quick breakfast on the go, or as an afternoon snack. Half the batch was plain, and half had chocolate chips and walnuts. (The walnuts are going to be a must from now on.)
They were definitely well received in the morning.
Nowadays I enjoy these babies plain with some butter and it is prefect, but when I was younger they couldn’t be beat if they were chocked full of chocolate chips. And I mean they’re also pretty great with almond butter.
So whether they’re for a early morning breakfast, or a snack these pumpkin muffins will win you over. Even if it’s summertime.
- 1 3/4 cups all-purpose flour
- 1 1/4 cups of sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 2 eggs
- 1 cup of pumpkin puree
- 1/3 cup vegetable oil
- 1/2 cup of water
- Optional: A couple handfuls of chocolate chips, and crushed walnuts
- Preheat oven to 400 degrees F. Line muffin tin with liners, or spray with non-stick cooking spray.
- In a large bowl combine pumpkin, eggs, sugar, oil, and water. Whisk until smooth.
- Add in the spices, baking powder, baking soda, and salt. Whisk until just combined.
- Lastly pour in the flour and whisk until there are no lumps.
- Using an ice cream scoop place batter in the muffin tin.
- Bake for 20-25 minutues, or until a toothpick comes out clean.