Do you still have a can of pumpkin in the cupboard leftover from the holidays that didn’t get used? Well, here’s a recipe you’ll love. First, it’s easy to put together. Second, the flavors are “comfort food” good – the combination of cinnamon, cloves, and nutmeg add to the deliciousness of these muffins. Third, pumpkin muffins are a great treat at any time of year. They are nice to eat with breakfast, pair well with a salad for lunch, or make a tasty treat with or after dinner.
This recipe makes a generous amount of muffins (both regular size and mini) so you have some to freeze for the future.
Served warm out of the oven, or room temperature with a meal or as a snack or dessert, these pumpkin muffins may soon be your favorite!
When Was Pumpkin First Canned? (Source: https://www.chowhound.com/food-news/190731/canned-pumpkin-puree-is-actually-squash/)
“In the 19th century, industrialization made almost everything easier, including dessert. Small, regional companies canned local pumpkin (and some still do), but it should come as no surprise that Libby’s—which had been operating as a meat-canning company in Chicago since the 1800s—was the first mass-marketer of canned pumpkin.
Canned pumpkin is packed with nutrients, such as potassium, vitamin A and iron. Canned pumpkin products may be labeled as “pumpkin,” “100 percent pumpkin” If you’re buying the canned stuff, though, you’re probably getting something like Dickinson squash (a strain closely resembling butternut, and specially developed for Libby’s, which accounts for 85 percent of all canned pumpkin sold in the United States). With other brands, regardless if the label says “100% pumpkin”—and even if the ingredients list only mentions the p-word—you could be getting any of a number of winter squashes, or a blend of multiple varieties. It’s not a bad thing, although it is perhaps a little tricky.
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 heaping teaspoons cinnamon (or regularly measured cinnamon if you prefer)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- Preheat the oven to 375 degrees and line 12 paper liners into each well of a standard size muffin baking pan. Also line mini muffin pan with 18 paper liners.
- Whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract. Set aside.
- In a large bowl, combine flour, sugars, baking soda, salt, and spices.
- Pour the wet ingredients into the dry ingredients and stir together just until everything is incorporated into the batter.
- Evenly distribute the batter into each muffin well. They should be nearly full.
- Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. For mini muffins bake about 15 minutes. I put them in the oven after the regular-sized muffins had cooked for about 5 minutes.
- Serve warm or cold. Can be frosted if you prefer.
Here are some other handy ways to use canned pumpkin (from Good Housekeeping):
- Sauces: Substitute pumpkin for half the cheese in a sauce and add a little extra garlic, onion, or even a tablespoon or two of Parmesan. The pumpkin will add more creaminess without sacrificing flavor.
- Dips: Combine pumpkin and Greek yogurt or cottage cheese with cinnamon, pumpkin pie spice, and a sprinkle of graham cracker.
- Breakfast: Making waffles, pancakes, muffins, or any type of baked good? Add pumpkin puree. The beauty of pumpkin is in its versatility since you can use it in both sweet and savory meals and snacks.