Yummy Pumpkin Muffins

This is the easiest and yummiest pumpkin muffin recipe! With a subtle pumpkin flavor that isn’t too much. My kiddos definitely approve! These take hardly any time to pull together and they make a great afternoon snack, for breakfast along side scrambled eggs, or even to give to your neighbors as a gift with some cinnamon honey butter in a pretty little box!

My girls absolutely love homemade food. They are always telling me that I make it better than store bought. And I will just never take it for granted that I am able to do that for my girls – to be able to provide them with food without all of the chemicals and list of a million ingredients. It’s my life’s greatest pleasure!

About the recipe:

This recipe is actually adapted from Joanna Gaines’ After School Banana Bread recipe. You can find that recipe in her book Magnolia Table which you can buy here. We LOVE baking the banana bread but I didn’t have any ripe bananas and thought I may be able to “fall-ify” it for my girlies this time of year. A couple simple swaps is all it took to make the best and easiest muffins!

Some items you’ll need:

You will, of course, need a couple bowls one for wet ingredients and one for the dry. Depending on if you want to make regular size muffin tins or mini muffins, you will need a muffin pan in whatever size you choose. (if you do mini muffins, just adjust the baking time!) I absolutely LOVE this muffin pan, the muffins come out so easily and the clean up is minimal! I do still spray them with avocado oil so prevent sticking! And to make getting the batter into the muffin pan super easy-peasy, I used this scooper! I also love to display the muffins on a covered cake stand – the girls love eyeing the cake stand full of goodies after school when they run into the house!

Yummy Pumpkin Muffins

Serving Size:

18ish muffins

Time:

18-20 minutes Bake time

Difficulty:

easy

Ingredients

• 8 tablespoons (1 stick) salted butte, melted and cooled
• 1 cup light brown sugar
• 2 large, beaten eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 can pure pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1 3/4 all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Directions

1. Preheat the oven to 350°F. Spray muffin pan with Avocado oil or line with paper cups
2. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the pumpkin puree and pumpkin pie spice and mix until combined.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the pecans (if using) and mix until combined.
4. Using a small cookie scoop, pour the batter into the prepared pan.
5.  Bake until a tester inserted in the center comes out clean, 18 to 20 minutes. Let the muffins cool slightly in the pan on a rack.
6. When completely cooled, cover and store at room temperature for up to 2 days.

These would be perfect as a Neighbor Holiday gift! Homemade and from the heart! Add to a bakers box (like this!!) with some parchment paper and tie it with some ribbon!

If you try this recipe, tell me in the comments what you think! Or, try some of my other recipes here!

ENJOY!!!!!