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The Best Pumpkin Muffins Ever!

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I LOVE pumpkin! I don’t wait for fall for pumpkin. I am a full on year ’round pumpkin eater. With canned pumpkin I do not have to wait for pumpkin to be in season. I have the same love for butternut squash, but for that I have to have fresh.

Crowning glory of pumpkin muffins!

These pumpkin muffins are one of my signature dishes. I know, that sounds like a weird signature dish – until you have tried them. I have been making pumpkin muffins for years and sometimes I tweak these a little. If I am trying to shave off calories or make them healthier, I will substitute three egg whites for the eggs and use a full cup of applesauce and no oil. I will also trade out the AP flour for all whole wheat pastry flour. They come out a little denser and chewier, but still delicious. I started making these when the boys were small. I adapted a pumpkin bread recipe into muffins to keep me honest on serving size. The original recipe had too much sugar, was all white flour, no applesauce and was missing some fall goodness. The way I made them today is my favorite for taste and texture. I like a muffin to be a muffin. I don’t want a cupcake passing itself off as a muffin. These pumpkin muffins deliver on texture. Not too airy, not too dense. The house is full of wonderful fall holiday scents.

I hope you try these. Feel free to change up the dried fruit. When I first started making these I loved to use Sun Maid’s Fruit Bits. I have not been able to find them in the store for several years, so I usually stick to golden raisins. Let me know how you like them!

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The Best Pumpkin Muffins Ever!
These pumpkin muffins have a wonderful texture and are my favorite pumpkin muffin - and I have tried a lot! I have taken these many places and they are always a hit. I found that baking them at 375 degrees F makes for a much better muffin.
Cook Time 17 minutes
Servings
regular sized
Ingredients
Cook Time 17 minutes
Servings
regular sized
Ingredients
Instructions
  1. Preheat your oven to 375 degrees F and prepare your muffin tins. I like to brush mine with vegetable oil for a quick release without having the residue from the sprays.
  2. In a separate bowl, sift your flours, baking soda, salt, and spices.
  3. You can mix by hand if you do not have a mixer, I use my kitchen aid mixer. Combine the sugar, eggs, pumpkin, oil, vanilla, and applesauce. When it is combined well, add the water.
  4. Slowly add the flour mixture to the wet ingredients. Before the mixture is fully combined add the raisins being careful not to over mix. Divide the mixture evenly across the muffin tins. (I like to use an ice scream scoop to neatly put the batter in the tins.) Tap the tins on the counter to settle any air bubbles and place in preheated oven. Bake for about 17 minutes until the muffins spring back to the touch.
  5. Turn the muffins out onto a cooling rack and cool completely before storing. These actually have more flavor when you let them cool before eating. Serve them with your favorite beverage and enjoy! I love a nice cup of tea. Royal Blend and Jubilee from Fortnum and Mason are two of my favorites.
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