I think I’ve mentioned before, but J is picky about muffins. Of all the muffins I’ve ever made during our 3 years together, there is only one muffin that he requests – my Orange Cranberry Muffins (please pardon the bad photography in that old post!). To him, those Orange Cranberry Muffins have the perfect amount of moistness and flavour – for J, a dry muffin is the world’s worst sin.
So, this morning when he casually mentioned that these Pumpkin muffins rate right up there with the Orange Cranberry Muffins I thought, sound the alarm! We’ve found a winner!! I didn’t think anything would de-throne those Orange Cranberry Muffins – ever.
In case you haven’t yet OD’d on all-things-pumpkin yet (I almost have, and I don’t even like Pumpkin Spice Lattes!), whip up a batch of these Pumpkin Muffins to impress the man in your life, or just for a wonderful flavour explosion breakfast.
- 1/2 cup butter, melted
- 1 1/4 flour
- 3/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons butter, melted
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- toasted chopped almonds (or any other nut) for topping
- In a large bowl, whisk together the melted butter, pumpkin, eggs, and sugar until well combined. In a small bowl measure out the flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Add the dry ingredients to the wet ingredients and whisk until just combined.
- For the brown sugar drizzle - in a small dish, combine the 2 tablespoons melted butter with the dark brown sugar and 1/4 teaspoon cinnamon.
- Line a muffin tray with paper liners and spoon in the batter to fill the cups 3/4 full. With a small spoon, make a well in the centre of each muffin and fill with 1/2 teaspoon of the brown sugar drizzle. Top each muffin with toasted nuts, if desired.
- Bake at 350 degrees F for 17-20 minutes until the tops are springy to the touch.