Saturday, September 14, 2019

Moist Jumbo Pumpkin Muffins

I may have gone a little crazy with the size of these muffins. Thing is... when you want a delicious, moist, crumbly pumpkin muffin you want a big one. I'm not wrong about that. 
This recipe is very basic and has very little in the way of bells and whistles. You probably have all of the ingredients in your pantry right now. (The only thing I had to pick up was a can of pumpkin but, as it's now cooler weather time, pumpkin becomes a staple at my house too.) 
I made these, perhaps a little too big - if that's even a thing... you could make 7 jumbo muffins if you don't fill your pans quite so full. You could make 12 regular sized muffins if you don't have the jumbo tins. 

Moist Jumbo Pumpkin Muffins

1 3/4 cup flour
1 cup sugar
1/2 cup dark brown sugar
1 tsp baking soda
pinch salt
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
2 eggs
1 (15 oz) can pumpkin puree (NOT pumpkin pie filling) (2 cups)
1/2 cup oil
1 tsp vanilla

Preheat oven to 375. Grease a 6 cup jumbo muffin tin with butter and set aside. 
In a medium bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a bigger bowl, whisk together the eggs, pumpkin, oil, and vanilla. 
Mix the dry ingredients into the wet ingredients until just mixed. A few streaks of flour is okay - you don't want to over mix or your muffins won't be as fluffy. 
Scoop the batter evenly into the 6 cups.

As you can see... I filled mine very full... you could fill 7 cups instead of the 6 if you are worried about it being too full. (12 regular size)
Bake at 375 until a toothpick inserted near the center comes out clean and tops are a light golden color, about 25 - 35 minutes (Depending on your oven. I rotate my muffins in the oven at the ten minute mark and then start checking at 20 minutes. Tops should appear dry.)

Let cool for at least 15 minutes in the pan on a wire rack. Then carefully run a butter knife around the edge of the muffin and remove it from the pan. 

I like to cut mine in half for serving...

And, of course, a healthy dose of butter makes things even better...

These freeze very well so they work as a make-ahead, travels-well breakfast or snack. After school the kids can pop one in the microwave for a minute and have a delicious treat. 
You can, of course, add in chocolate chips or butterscotch chips, or nuts, or raisins but it is totally not necessary. Simplicity is the key for these bad boys. 
So moist. So tender. Basically the best muffin ever. 

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