Pumpkin muffins are tasty at any time, but are especially good during the fall months. This recipe incorporates another favorite fall flavor: maple.
Makes 12 muffins.
3 ½ cups all-purpose flour (substitute up to 1 ½ cups whole wheat flour or 1 cup oat flour, if desired)
½ to 2/3 cups (depending on personal preference for sweetness) dark brown sugar
4 teaspoons baking powder
½ teaspoon salt
2 large eggs, beaten
1 cup milk (any variety)
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon maple flavoring (optional)
1 15-ounce can of pumpkin
Preheat oven to 400 degrees. Grease a standard-sized 12-cup muffin pan with cooking spray. Don’t use paper liners.
Stir together the flour, sugar, baking powder, and salt. Make a well in the center of this mixture and then set aside.
In another bowl combine the eggs, milk, oil, vanilla, maple flavoring, and pumpkin. Add this mixture to dry mixture.
Stir the batter until everything is just mixed. The batter may have lumps, which is fine.
Spoon or pour batter into the prepared muffin cups. Each cup will be full to the top. The finished muffins will be large.
Bake for about 30 minutes. Insert a toothpick into the center of a muffin near the middle of the pan to check for doneness. If toothpick is clean when removed, then the muffins are done. If not, bake another 5 minutes and then check again for doneness.
Place muffin pan on a rack to cool for a few minutes, and then remove the muffins from the pan to finish cooling on the rack. The muffins can be served warm with butter or cream cheese. Leftovers can be stored in an air-tight container for one to two days. Reheat the leftover muffins in the microwave or oven if desired.