When the season changes from Summer to Fall I get a craving for scrumptious pumpkin.  Pumpkin runs a close second to Honeycrisp apples as my favorite fruit.  I love everything pumpkin – pie, muffins, pie and more pie.  As with my Fantasy Fudge, I bake many pumpkin pies throughout the holiday season.  Pumpkin pie is my breakfast of choice.  Heated up with a little whipped cream – it is all fruit and dairy – yum!

Recently, when I needed a quick breakfast treat for a community tennis round robin, I decided against taking pumpkin pie.  This is my guilty pleasure and better to keep it to and for myself (and now the blogosphere!).  I wanted to take something pumpkin so I visited the Libby’s website for some inspiration and found a recipe for Libby’s Pumpkin Muffins.  The recipe, provided below, is so simple and easy and with a bit of embellishment suits my taste buds and satisfies my pumpkin craving!

 Ingredients

• 3 cups all-purpose flour (NOTE:  I used a mixture of all-purpose and wheat flour)
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar (NOTE:  I used coconut sugar – all the sweetness, lower glycemic index)
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water or orange juice (I did not have OJ so used water)
• NOTE:  My embellishment – 1/2 cup or more of nut and seed mixture (sunflower seeds, pine nuts, pumpkins seeds, sliced almonds)

The Star of this Recipe

Note: *LIBBY’S 100% Pure Pumpkin is considered a Super Food as it is low in calories and fat and is a naturally rich source of fiber and Vitamin A (an antioxidant).

Instructions

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.  NOTE:  I love to use decorative paper baking cups.  They come is small, medium or large.  I used large.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin or paper baking cups, filling 3/4 full.

SPRINKLE nut and seeds on top of batter in cups.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

FOR 72 MINI MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes.

FOR 12 JUMBO MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 33 to 36 minutes.

 

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Don’t these pumpkin muffins look fantastic?  The sprinkling of seeds and nuts and the festive paper cups make for a fabulous presentation.  BTW I purchased the paper cups at Tuesday Morning (good look and great value!)

And the pumpkin muffins are delicious – moist and full of all that pumpkin-y flavor!  My tennis friends loved them.  And so will you!

Get baking!

Sandra

P.S.  For other holiday ideas take a look at my other pumpkin project.