These Easy Pumpkin Muffins will be sure to get you in the fall mood. They are light and fluffy and melt in your mouth. They freeze well and the recipe can easily be converted to gluten free.
It’s still hot as Hades in the south, but my mind and body are so ready for Fall to arrive. I’ve been craving soup and anything with pumpkin in it.
And cooler temps with less humidity.
Yeah, I could most definitely go for that, but I’m afraid the weather’s out of my control.
Anybody else with me?
Well, yesterday I decided to work on something that was in my control. I declared an early Fall day and made our favorite Pumpkin Muffins. This is an easy peasy recipe which I’ve been making for years and years now.
The original recipe came from Paula Deen and was more of a sweet dessert. However, this version can be served for breakfast or as a sweet treat later in the day.
These muffins are so light and fluffy and I swear they will melt in your mouth. The hubs ate three of them before I shooed him away. That’s the danger of living with a marathoner. They eat ALL. THE. TIME. And they never, ever think about saving some for the rest of us!
Easy Pumpkin Muffins
Preheat the oven to 350 degrees
In one bowl, add the eggs, pumpkin, sugar and oil and beat with an electric mixer until light and fluffy.
In a separate bowl, sift the flour, baking powder, cinnamon, salt, and baking soda together and slowly add to the egg mixture. Beat together on low speed making sure not to over mix or the muffins won’t turn out light and fluffy
Pour into muffin tin (or ungreased 9×13 pan if you prefer to make bread instead of muffins). Bake for 20 to 25 minutes or until muffins are springy to the touch.
Makes 18 muffins.
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 1 15 ounce can pumpkin
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- Preheat oven to 350 degrees.
- In a bowl, add eggs, sugar, pumpkin, and oil. Beat with electric mixer until light and fluffy.
- In a separate bowl, sift together flour, baking powder, cinnamon, salt, and baking soda. Then slowly add to the egg mixture. Beat on low speed until mixed. Make sure not to over beat or the muffins won't be light and fluffy.
- Pour into ungreased muffin tin or paper muffin cups.
- Bake for 20-25 minutes or until muffins spring back to touch.
For gluten free version:
If using Better Batter Gluten Free Flour in place of all purpose flour, add 1/4 cup of apple sauce to wet ingredients to add moisture to the muffins.
For other types of gluten free flour add: 1/4 cup of apple sauce to wet ingredients. Add 1 1/2-2 tsp xanthan gum to dry ingredients.
For the gluten free Easy Pumpkin Muffins version:
Simply substitute your gluten free flour. If you are using Better Batter Gluten Free Flour you will need to add 1/4 cup applesauce to the wet ingredients and you will replace the all purpose flour cup for cup (1 2/3 cups of Better Batter Gluten Free Flour will be needed).
For other types of gf flour, add 1/4 cup of applesauce to the wet ingredients and 1 1/2 to 2 tsp Xanthan Gum to the dry ingredients. Substitute your gluten free flour according to the package directions.
Note: Some gluten free flour is not substituted cup for cup for all purpose flour. Make sure you follow the directions on your gluten free flour for best results.
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