Excerpted from the Baking with Rachel website, used by permission. Photo credit: Rachel Knecht
Afternoon Snack Pumpkin Muffins
This recipe makes 24 standard-size muffins, or you can make 12 regular and 24 mini muffins. I like having both sizes on hand, and they freeze well. You could also leave the batter in the refrigerator and bake them off each day as needed. The batter will keep for three days. Of course, you could throw in some toasted nuts or chocolate chips if desired.
- 2 cups (250g) white whole wheat flour
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons kosher salt
- 15 oz. can pumpkin puree
- 2/3 cup (12 tablespoons, 6 ounces) unsalted butter, melted
- 3 eggs
- 1 tablespoon milk
- 2 tablespoons raw sugar, optional topping
Preheat over to 350℉. Spray muffin tins or use cupcake liners to line the pan and set aside. In a large bowl, whisk flours, granulated sugar, brown sugar, baking soda, baking powder and spices; set aside. In a medium bowl, combine pumpkin, butter and eggs. Use a wooden spoon and stir pumpkin mixture into flour mixture. Stop mixing when flour has been incorporated. Add milk and incorporate. The batter will be loose but will still be a thick batter.
Use an ice cream scoop to fill the muffin tins 3/4 full, sprinkle the top with raw sugar and bake. The mini muffins take about 10 minutes and the larger ones are done in around 20 minutes. A toothpick will come out clean and the tops will spring back when touched. Let the muffins cool a few minutes and then remove from the pan. Let cool completely on a cooling rack. Store in an airtight container for up to three days or freeze.