The Most Amazing Pumpkin Muffins

Recipe and photo from Pretty. Simple. Sweet. These smelled as good as they tasted! They were super moist and filling and we didn't even need butter!

Ingredients

1 and 2/3 cups (230g) all-purpose flour
1 teaspoon baking soda
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg or freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup (150g) granulated sugar
1/2 cup (100g) light or dark brown sugar
1/2 cup (120ml) vegetable or canola oil
1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/4 cup (60ml) milk
Instructions



Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.


In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.

Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.

Best Ever Banana Muffins

 Recipe and photo from The Busy Baker. I wanted to make and freeze a bunch of muffins for my kids' breakfasts in the morning. These were the easiest and most delicious of all the ones I made! 

Ingredients

• 3 large ripe bananas
• 3/4 cup white sugar
• 1 egg
• 1/3 cup oil vegetable oil is best
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

US Customary - Metric

Instructions

• Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with 12 paper muffin cups.
• In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
• Add the sugar, egg and oil and mix with a wooden spoon until everything is incorporated.
• Measure the flour, baking powder, baking soda and salt into a separate mixing bowl and stir them together with a fork. Once they’re mixed together, dump the dry ingredients into the wet ingredients.
• Using a wooden spoon, carefully mix the wet and the dry ingredients together. The danger here is over-mixing which will result in dense, flat and dry muffins. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (like you’d stir your coffee, for example). Continue mixing this way just until the dry ingredients have been incorporated. It’s fine if there are a few small streaks of flour in the batter; it’s the large pockets of flour you want to make sure are incorporated.
• Spoon the batter into 12 lined muffin cups. Try your best to ensure you fill the cups evenly. This will ensure each of the muffins is finished baking at the same time (you don’t want some over-baked and some raw in the middle!)
• Bake the muffins in the oven at 350 degrees for about 23 minutes (anywhere from 22-25 minutes, depending on your oven), or until they are golden brown.
• Let them cool in the tins for about 5 minutes and then turn them out of the tins to let them cool completely on a cooling rack. Or, enjoy one warm from the oven slathered in butter.

Easy Blueberry Muffins

This is a great blueberry muffin recipe to have on hand. My 10-year-old and her friend made these all by themselves and it was manageable for them and they turned out delicious! I got a great deal on frozen blueberries so this was a great way to use them up. Recipe and photo from Eating on a Dime.

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar plus 1 tablespoon for muffin tops
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 – 1/2 cup milk
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries about 1 cup frozen blueberries

Instructions

Preheat oven to 400º F

In a large bowl whisk flour, sugar, baking powder and salt,

Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).

Add vanilla and whisk until combined.

Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).

Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.

Divide the batter between the muffin cups filling about ½ full.

Sprinkle a little sugar on top of each muffin.

Bake for 15-20 minutes.