We are living in a pumpkin obsessed culture. It’s like the moment fall arrives we’re craving pumpkin flavored EVERYTHING (but toothpaste). I’m clearly down with this trend and here is THE BEST pumpkin muffin recipe ever. Thanks to my friend Olivia for sharing her secret recipe with me.

 

 

Pumpkin Muffins Recipe:

 

Bake: 350°

Mini Muffins: 12-15 mins

Loaf: 45mins

 

 

Ingredients:

1 cup butter soft (2 sticks)

3 cups sugar

3 eggs

1 teaspoon vanilla

1 16oz can of canned pumpkin

(Everything Below Combined in a sifter)

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground cloves

1/2 teaspoon nutmeg

 

 

Make this recipe with me:

 

Directions:

 

In a larger mixer, cream together your butter and sugar. Then add your eggs one at a time, creaming together after each one.

 

 

Add vanilla (yum!) and mix.

Put your dry mixture in the sifter and add it to your creamed mixture. Alternate adding the dry with adding pumpkin (it mixes much easier!) until both ingredients are completely incorporated. I usually add them in thirds.

 

 

Using a small scoop, add 1 scoop to each mini muffin paper.

 

 

Now pop these babies in the oven to bake for 12 to 15 minutes at 350° (for mini muffins). Test with a toothpick to make sure they’re done!

I can usually get close to 70 mini muffins!

 

 

I don’t know if my favorite part is the flavor or smell coming from the oven! What do you think about pumpkin flavored foods and products?

 

 

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