It’s pumpkin time! Damn right I’m jumping on that band wagon. If there’s one thing to look forward to during this season, it’s the debut of new pumpkin recipes. That’s not to say you can’t enjoy pumpkin recipes year-round (because you can and you should), but there is a definite pumpkin frenzy that hits the Internet in the fall.
While you’ll certainly be able to find a lot of creative pumpkin recipes around, there’s still something to be said for the classics. I’ve been making these pumpkin muffins for years, because they’re simple and they just hit the spot. On top of that they’re oil-free, which is an added bonus.
I’m also just a big fan of muffins in general. Because if you bake a batch on the weekend you’ve got your breakfast for the upcoming week all sorted out. And for us lazy in the morning people this is perfect.
- 1 cup pumpkin puree
- ½ cup unsweetened applesauce
- ¾ cup sugar
- 1 tbsp vanilla
- 3 eggs
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- Preheat oven to 400F and grease a standard size muffin pan with cooking spray. (See Note 1)
- In a large bowl whisk pumpkin, applesauce, sugar, vanilla and eggs until well combined.
- In a separate medium bowl combine flour, baking powder, cinnamon, nutmeg and salt.
- Add dry ingredients to bowl of wet ingredients and stir until just combined. (See Note 2)
- Divide batter evenly into 12 cups of the muffin pan.
- Bake for 20-25 minutes, until an inserted toothpick comes out clean.
Note 2 - It's important to only stir until the batter is just combined. Stirring the batter longer results in the muffins becoming chewy.