Without a doubt, one of the biggest stars of autumn is the pumpkin. The good thing is that it can be used well in cookies and you don’t have to wait for Halloween to make this great pumpkin muffin.
This pumpkin muffin is light, mildly sweet, very tasty and they moist for days. Easy to make, you just have to mix all the ingredients. These muffins are perfect for breakfast, tea time or in the coffee break. I don’t like very sweet desserts, so my recipes don’t contain a lot of sugar.
Roast The Pumpkin
Cut the pumpkin in half and put it in the oven. Roast pumpkin soft at 350 degrees F (180 degrees C). Then take it out of the oven, let the pumpkin cool for 10 minutes. Then scoop them out from their skin and set aside one cup of pumpkin puree. (The remain pumpkin can be consumed on its own or you can easily puree with a blender and use it for soups).
Mix All The Pumpkin Muffin Ingredients
Measure out the flour, sugar, baking soda (or baking powder) and seasons in a medium bowl and mix together. In another bowl mix the eggs, olive oil and pumpkin puree. Pour the wet components into the dry ingredients and stir together until combined.
Divide the batter evenly between the muffin cups (fill them till 3/4). If you would like to sprinkle the top of the muffins with pieces of chocolate, roasted almonds, oats… and bake pumpkin muffins for 20 minutes.
How to Serve Pumpkin Muffins
You can flavour or garnish them with pieces of chocolate, almond, powdered sugar or glaze it, of course, this is really up to you or your taste. I usually make two kinds from them. Because I like to go hiking so I always make some without chocolate so I could take them on the trip with me.
- 1 cup pumpkin puree
- ½ cup dark brown sugar
- 2 eggs medium size
- 1 tsp cinnamon
- 1 cup flour
- ⅓ cup olive oil (or other oil)
- 1½ tsp baking soda (or 3 tsp baking powder)
- 1 pinch salt
- Preheat oven to 350 degrees F (180 degrees Celsius). Put the muffin cups into the muffin tin.
- In a bowl mix all of the ingredients until combined.
- Divide the batter evenly between the muffin cups (fill it till 3/4). Put the muffin tin in the oven and bake for 20 minutes.
- If you use muffin paper cup, let them cool then remove the papers from the muffins and enjoy!