I am a seasonal cook. Not because it's environmentally friendly, or more healthy, or all the rage right now, but because that's how my mother and grandmother did it. My mother and grandmother prepare asparagus in Spring, peach cobbler in Summer, apple pie in Fall, and chicken noodle soup in Winter. In fact, I could never make strawberry shortcake in January or serve corn on the cob in April, it just seems wrong.
There is, however, an exception to my seasonal cooking rule. . . pumpkin muffins. You're not going to see me whip up a pumpkin pie or a pumpkin roll in February or May, but pumpkin muffins are a year round staple in our house. I always seem to have a can of Libby's 100% pure pumpkin lingering in the back of my pantry. This along with a few other basic ingredients are all I need to make pumpkin muffins which are perfect for after school snacks, lunch boxes, and breakfast. This recipe is healthy, easy, and makes plenty. Today I got two dozen regular sized muffins and eighteen mini-muffins out of one batch.
Although you might find a batch of pumpkin muffins on my counter anytime of the year, they taste especially yummy in the Fall. I've prepared a batch today, despite the 90 degree temperatures down here in Texas, to celebrate the first day of Fall. I am dreaming of cooler temperatures and when I curl up with a cup of tea and a pumpkin muffin I can almost feel Fall in the air, well, almost.
*makes 24 regular sized muffins or tons of mini muffins
2 cups sugar
1/2 cup vegetable oil
1 1/2 cups canned 100 % pumpkin (15 ounce can)
1/2 cup water
3 cups flour (all-purpose or King Arthur's Unbleached White Whole Wheat Flour or a combination)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
- Mix sugar, oil, eggs, pumpkin and water until well combined
- Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Add flour mixture to pumpkin mixture and gently stir until well combined.
- Put batter into greased muffin tins (an ice cream scoop is perfect for this task) or a muffin tin filled with cupcake liners.
- Bake at 400 degrees for about 15 minutes or until a toothpick comes out clean.
- Serve plain or with butter or cream cheese.