Pumpkin Muffins

pumpkin muffins

A couple of years ago, my girls discovered the Little Bites pumpkin muffins from Entenmann’s. They absolutely fell in love with them, and I went through about a box every other day or so. Let me tell you, that got expensive. Also, things turned distressing when December rolled around, and the pumpkin muffins disappeared. Turns out, this was just a seasonal flavor. My girls were heartbroken, and I wondered how I could possibly satisfy their little toddler cravings for pumpkin muffins.

I found a recipe for pumpkin muffins using canned pumpkin and cake mix, and those were yummy, but I wondered if there was another way to make them – preferably from scratch. Turns out, all I had to do was look through my Grammy’s old microwave cookbooks. I used the basic muffin recipe and tweaked it by adding pumpkin and some other yummy stuff, and this is what I came up with:

Pumpkin Muffins
Recipe type: Breakfast
Serves: 36
 
These pumpkin muffins are so good and easy, you'll want to make them all the time, even when it's not "pumpkin muffin season."
Ingredients
  • 2½ cups all-purpose flour
  • ½ cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon coriander
  • 2 eggs, beaten
  • ½ cup cooking oil
  • ½ cup milk
  • ½ cup applesauce
  • 1 teaspoon vanilla
  • 1 can pumpkin puree
Instructions
  1. In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and spices.
  2. Make a well in the middle of the dry ingredient mixture.
  3. Pour the eggs, cooking oil, milk, applesauce, and vanilla into the center of the well.
  4. Stir well.
  5. Add the pumpkin puree, and stir to combine thoroughly.
  6. Insert a silicone mini muffin tray into a large Pyrex baking dish.
  7. Spray the tray with Pam non-stick cooking spray.
  8. Fill each muffin well about ⅔ full with batter.
  9. Microwave on High (Power Level: 10) for 5 minutes, or until a toothpick stuck in the center of each muffin comes out clean.
  10. Remove the muffins from the tray, and repeat the process for the rest of the muffin batter.

My whole family loves these, although my husband admits he thinks they could be a little sweeter. I think they’re just fine as they are, and I like the fact that I can serve my family muffins for breakfast and not feel too guilty about it. These also make a nice after-dinner treat.

However, if you have a real sweet tooth, like my husband, you might want to consider doubling the sugar in this recipe. I think you could do so without ruining the recipe. Whether you add more sugar or not, I do hope you enjoy these as much as we do!

Comments

  1. Coriander?! Wow, I never would have thought to try that, but now I am intrigued. Thanks for sharing on Creative K Kids Tasty Tuesdays. I hope you will join us again next week.

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