Tender, fluffy muffins made with a can of pumpkin puree.
These pumpkin muffins are full of pumpkin flavor and deeply colored from the whole can of pumpkin puree.
Theyre tender and soft, not too sweet, and abundant with warming pumpkin pie spice.
Simply Recipes / Cambrea Gordon
Theyre spectacular for cozy moments alongside your warm beverage of choice.
The texture is best the same day they are baked.
Theyre fluffy and tender inside, and the top has a slightly crisp bite to it.
Cambrea Gordon
The top will soften over time, but the flavors meld the next day.
Theres no better way to upgrade leftover muffins than to toast them.
Slice them in half and sizzle them cut-side down in a skillet with butter.
Cambrea Gordon
Toast them until theyre golden brown and warmed through.
If youre looking for something richer than serving them plain or buttered, smother them with a spread.
Let them come to room temperature or warm them before serving.
Cambrea Gordon
The muffins freeze well and can be frozen for up to 2 months.
In a medium mixing bowl, add the pumpkin puree, brown sugar, eggs, and vegetable oil.
Whisk until combined and homogenous.
Cambrea Gordon
Pour the pumpkin mixture into the flour mixture.
Stir with a large spoon or a rubber spatula just until combined and no streaks of flour remain.
It is okay if there are some lumps in the batter.
Cambrea Gordon
Divide the batter evenly among the cups.
Each well should be filled nearly to the top.
Serve warm or at room temperature.
Cambrea Gordon
Cambrea Gordon
Cambrea Gordon
