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.
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!