The Kitchn: How to make perfect pumpkin muffins
I recently read an article that mentioned most people are satisfied with one pumpkin spice latte every fall. Just one. The same cannot be said for soft, lightly spiced pumpkin muffins. These breakfast treats are especially wonderful right now, as we settle into autumn, but are also perfectly acceptable to eat year-round.
The spice in pumpkin spice
A big part of what makes pumpkin muffins so amazing is the spice blend that gives them their warm, autumn-y flavor. The spices used in this recipe are also the primary components of pumpkin pie spice: cinnamon, ginger, nutmeg and ground cloves. Rather than using a store-bought spice blend, I really prefer to use the individual spices so I can adjust the amount of spices to my taste.
Pumpkin puree over pumpkin pie filling
When picking up the ingredients for these muffins, be sure to grab plain pumpkin purre, not pumpkin pie filling. They're not quite the same thing. Canned pumpkin puree is simply that: cooked and pureed pumpkin. It has very little flavor and isn't sweetened. Canned pumpkin pie filling, on the other hand, is sweetened and flavored with spices; it's essentially a shortcut to making pumpkin pie. Check the label on the can before you buy, as it's easy to grab the wrong one off the shelf.
Adding nuts, raisins and other tasty bits
This version of pumpkin muffins is a standard classic. They're simple, yet soft, fluffy and ultra-comforting. If you prefer your muffin chock full of add-ins, this recipe makes a great base. Go ahead and add anything from chocolate chips to walnuts to raisins to shredded coconut.
Pumpkin Muffins
Makes 12 standard-size muffins
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