I love fall. I love the changing colors of the leaves, the bright blue skies and the cooler weather. I love college football, pumpkins, chrysanthemums, and the (sadly decreasing) focus on Thanksgiving. And I love the smell and taste of freshly baked pumpkin muffins!
If you live in the greater Atlanta area, there’s a likelihood you’ve already been given this recipe. I’ve been making these delicious muffins for most of my adult life, and have shared this recipe with everyone who has asked.
And that’s a lot.
When my daughter was in elementary school, her classmates would literally chant “pumpkin muffins…pumpkin muffins” if I’d bring a fresh baked batch to class for their snack time.
Here’s my recipe for my favorite “comfort food.” I promise, you’ll love the aroma as they are baking as well as the taste when they’re finished!
Happy Fall, Y’all!
3 1/2 cups flour 3 cups sugar (yes, I know it’s a lot of sugar) 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon allspice 1/2 teaspoon baking powder 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup corn oil (be sure you use corn oil!) 4 eggs 2 cups canned pumpkin (1 can Libby’s)
Preheat oven to 350. Line 24 muffin cups with paper liners. Mix all dry ingredients; add remaining ingredients and mix well. Spoon mixture into muffin cups. (a 1/4 cup measuring cup works well.) Bake for 23-25 minutes. Cool. Remove muffins from pan after 10 minutes. Cool on cooling sheet. Sprinkle with powdered sugar if desired.
This recipe also makes two loaves of pumpkin bread. Just bake in two well greased loaf pans for 60 minutes. (test for doneness) Sometimes, the timing on this is tricky. It may be done on the top and still be gooey on the inside. Try inserting a toothpick or pressing down on the top with your finger.
This was originally posted in October, 2013. Re-posting for all to enjoy.