These pumpkin muffins are perfect for breakfast or brunch! They will be loved by kids and adults alike!
Pumpkins are a type of gourd. They are native to North America. They were brought to Europe during an event called the “Columbian Exchange”. The pumpkins grown in the New England part of North America were in general larger, tastier, and more plentiful than the ones grown in France or England during the 17th century.
Pumpkin was a popular ingredient for cooking in North America during colonial times. It could be stewed, baked, and fried. Some time later many people felt that they did not have time to stew pumpkins all day for cooking, thus the invention of canned pumpkin was a real game changer.
There is a lot of evidence from the early 20th century that the canned pumpkin industry was booming and successful. Canned pumpkin was cheap, convenient, and generally safer than pumpkin canned at home. The convenience of canned pumpkin led to new pumpkin recipes. During the early 20th century many recipes for pumpkin breads, pies, and cakes came onto the scene.
I came up with this recipe because I was making pumpkin pie and I still had some canned pumpkin leftover from the baking process. I did not want it to go to waste so I thought that pumpkin muffins would be delicious and festive! All during fall different bakeries and cafes have their version of a pumpkin baked good, and I wanted to try making something different too. They muffins were a success! My nieces and nephews greatly enjoyed them. I hope your friends and family like this recipe too. Please enjoy!
Perfect Pumpkin Muffins
Prep Time 15 minutes
Bake Time 25 – 30 minutes
Inactive Time 10 minutes
Specialty tools: Standard 12 cavity cupcake pan
Drink Pairing Suggestion: Chai Tea or Milk
5 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup pure canned pumpkin
3 tablespoons milk
1/2 cup evaporated milk
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Preheat oven to 375 F.
Grease and flour a muffin tin or line with paper liners.
In a large bowl, cream together butter and sugar until smooth.
Add the eggs, vanilla, canned pumpkin, milk, and evaporated milk to mixture and stir.
Mix flour, baking powder, salt, cinnamon, ginger, and nutmeg to a medium bowl.
Gently add the dry ingredients to the wet ingredients. Make sure everything is well incorporated, but do not overmix.
Pour batter into 12 muffin cups.
Bake for 25-30 minutes, until golden brown and a toothpick inserted comes out clean.
Cool on a cooling rack for 10 minutes.
Make sure not to over mix the batter or else the muffins will be too dense.
Variation: Add 1/2 a cup of chocolate chips to make Chocolate Chip Pumpkin Muffins!
DID YOU MAKE THIS DISH?
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