Cora's Cottage

Fall is the perfect time to experiment with all of the different pumpkin recipes. One of my favorites is perfect for snacks or dessert. These pumpkin muffins are a great addition to your fall rotation.

Why You’ll Love Them

• These muffins are the perfect grab-and-go snack when you are on the go.
• They have a perfect amount of fall flavor without being overpowering.
• They are simple and quick to make, even for the busiest of us.

Tips

• If you don’t have a lot of pumpkin but you do have access to squash, squash can easily be substituted into this recipe by simply adding an extra teaspoon of pumpkin spice.
• It is best to only fill the muffin tins to between half and 3/4 full to keep the muffins from overflowing the muffin tins during baking.

Tools

• Large mixing bowl
• Measuring cups
• Measuring spoons
• Spatula, for mixing
• Muffin tins
• Muffin tin liners (optional)

Ingredients

• Sugar
• Oil (I use olive oil)
• Eggs
• Pumpkin, pureed
• Flour
• Baking Soda
• Baking Powder
• Salt
• Ground Cinnamon
• Nutmeg
• Ground Cloves
• Ground Allspice
• Sour Cream
• Pumpkin Spice (If using squash instead of pumpkin)

How to Make Pumpkin Spice Muffins

In a large mixing bowl, combine the sugar, oil, sour cream and eggs.  Once these ingredients are combined well, add in the pumpkin puree (or squash puree) and mix until well combined.

Add in the dry ingredients, including pumpkin spice if using squash instead of pumpkin, and stir ingredients until well combined.

Line muffin tin with muffin tin liners (I like to use If You Care liners) and add batter to each individual muffin liner.  Be sure to only fill each muffin liner to between half and 3/4 full to help prevent overflow baking onto the edges of your muffin tin making it difficult to remove muffins.

Once you have all of the muffin liners filled, place the muffins in the oven at 350°F for about 45 minutes. Check the muffins with a toothpick.  If the toothpick comes out gooey return the muffins to the oven until the toothpick comes out clean.  When the toothpick comes out clean, remove the muffins from the oven and allow them to cool in the muffin tin for 5 to 10 minutes.

After the muffins have cooled in the tins, remove each muffin and liner from the tin and place them on a tea towel to finish cooling.  When the muffins are completely cool they can be packaged away in an airtight container or zip lock bag.

These muffins will keep longer if they are stored in the fridge. In the fridge they can keep for a little over a week, but if stored at room temperature on the counter they will likely only last a few days depending on the temperature of your home.