Long ago, in a land called Panera, I fell in love with pumpkin muffins. I fell hard–making every excuse I could think of to drive the 30+ miles to get one
Someone suggested I make them at home–blasphemy! Why would I do that? They’d never be the same. But, they might be good enough, right? So I did. Last year. They were good, great even. However, I failed to make a note–any note–of what I used or what I did. So this year, when time rolled around for pumpkin muffins, I was back at square one.
I scoured the interwebs and came up with a combination of what I remembered from last year and what I had in my pantry.
I mixed a few things up
sprinkled with a little bit of goodness
and hoped for the best.
Pumpkin muffins aren’t pumpkin muffins without powdered sugar, so I did a bit of rolling, and voila!
These were great. Definitely good enough to save myself a drive. Now I’ll just have to refrain from baking pumpkin muffins daily. Mr. Gray and Baby Gray both approved.
What you’ll need:
15 ounce can of pumpkin puree (not pie filling)
1 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil (applesauce will work–I was out)
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar, for topping
Powdered sugar, for topping
- Preheat oven to 350 degrees
- Line muffin tin with baking cups
- Mix pumpkin, eggs, granulated sugar, brown sugar, and oil (or applesauce) with electric mixer
- Shake in a bit of cinnamon
- In a separate bowl, mix flour, baking powder, baking soda, and salt
- Once wet ingredients are mixed well, gradually add in dry ingredients
- Mix until all ingredients are combined, using a spatula to drag the edges if needed
- In a separate bowl, combine granulated sugar and cinnamon for muffin topping
- Scoop batter into muffin tins, filling about 3/4 of the way
- Sprinkle the cinnamon-sugar mixture on top of each muffin
- Bake 15 to 18 minutes for regular muffins (12-15 for minis), or until a toothpick comes out clean
- Allow to cool for a few minutes, and then roll the tops in powdered sugar to coat (I spread powdered sugar on a plate and dip the tops in; you can also wait until you’re ready to serve to cover in powdered sugar)