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Pumpkin Muffins

Egg free lightly spiced pumpkin muffins that are easy to make.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: muffin
Cuisine: American
Servings: 12
Author: thesugarpixie

Ingredients

  • 1 3/4 cups flour
  • 1 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/2 tsp ginger
  • 1/2 tsp freshly grated nutmeg
  • 1 cup pureed pumpkin
  • 1/2 cup milk
  • 1/2 cup oil OR 1/4c unsweetened applesauce + 1/4c oil

Optional Ingredients:

  • 1/2 cup chopped pecans
  • 1/4 cup melted butter
  • 1/2 cup cinnamon sugar 1/2 cup sugar mixed with 1 tsp cinnamon

Instructions

  • Preheat oven to 400 degrees and spray a regular size muffin tin with non-stick spray.
  • In a large bowl combine DRY ingredients: Flour, baking powder, salt, cinnamon, allspice, ginger, and nutmeg. Mix well.
  • In a small bowl combine WET ingredients: Brown Sugar, pumpkin, milk, and oil. Mix well, and break up any brown sugar clumps. <br> <br><i> You can stop the recipe here and refrigerate the wet ingredients until morning, or keep going.</i><br><br>
  • Stir the wet ingredients into the dry ingredients until just combined.
  • Use a large cookie/ice cream scoop to portion the batter into each muffin cup. Each cup should be about 2/3 full. (If using nuts, sprinkle on top here.)
  • Bake for 18-20 minutes, and rotate pan halfway through baking.
  • Remove from oven, and place muffin tin on cooling rack. Serve, or dip and roll warm muffins in melted butter and cinnamon sugar topping.