Who doesn’t like a good muffin? They are great for breakfast and even a snack! I make all kinds of muffins, but the pumpkin ones are one of my favorites! I add dark chocolate chips to them because the family loves it that way (okay…so do I)! They handle well in the refrigerator and freezer, so you can make batches at a time.
- 1-3/4 cups all purpose flour
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1-1/4 cups canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup orange juice or apple juice
- You can add chocolate chips, nuts, etc.
* I double (or triple) this recipe so I can freeze a bunch!
- Preheat oven to 350°F.
- Grease a muffin pan, or line with paper liners.
- In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
- In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and juice until combined (I use my mixer and it works just as well).
- Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
- Divide the batter between muffin cups.
- Bake for approximately 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Cool for 10 minutes, then remove the muffins from the pan and place on a rack or foil to cool completely.
I use a gallon storage bag for freezing, and I put a piece of wax paper in between the layers. They will keep up to 3 months in the freezer. For refrigerator storage I use a airtight container with the wax paper in between layers. It keeps for up to 5 days in the refrigerator. It tastes extra good if you warm it in the microwave, and then butter it up!