Autumn Pumpkin Muffins…
There’s something about the cozy flavors of pumpkin that makes fall feel complete This autumn favorite isn’t just for pies or decorations – it’s packed with flavor and nutrients too. Pumpkin is loaded with vitamins A and C, fiber, and antioxidants, making it a delicious and wholesome addition to your fall baking. Making these pumpkin muffins is a delicious fall treat.
One of my favorite ways to use pumpkin is in these moist and flavorful pumpkin muffins. They’re the perfect balance of sweet and spiced, with a soft crumb and a comforting warmth that fills the kitchen as they bake. Whether you’re enjoying one with your morning coffee or as an afternoon snack, these muffins never disappoint. We like to bake our pumpkin muffins in our favorite parchment muffin liners for a beautiful presentation.
They’re easy to whip up and perfect for sharing (though you may want to keep a few for yourself). We like to add a sprinkle of raw turbinado sugar on top for a little extra sweetness and crunch. You can even add some chopped nuts or chocolate chips if you’re feeling indulgent. Make these delicious pumpkin muffins today. They are the perfect way to celebrate the coziness of fall, and trust us, they won’t last long once they’re out of the oven!
Shookhill Pumpkin Muffins
Ingredients
- 3 cups flour
- ½ cup oat flour
- 2 tsp. baking soda
- 1 ½ tsp. salt
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 1 tsp. pumpkin pie spice
- 3 cups sugar
- 1 cup oil
- 4 eggs
- 1/3 cup water
- 1 1 b. can pumpkin
- 1 cup chopped pecans
Instructions
- Sift dry ingredients into a large bowl. Make a well in the center of the dryingredients and add the combined wet ingredients. Mix throughly. Fold in pecans. Using a ¼ cup scoop, fill 24 lined muffincups with batter. Bake at 350 degreesfor 25-30 minutes or until toothpick comes out clean when inserted into the muffin.We love to use the natural tulip liners for these muffins (thelink to buy these liners is above).
