Cinnamon Pumpkin Muffins

by Rebekahcooked up on November 10, 2014

So, forgive me, but I am one of the pumpkin people. I love pumpkin pie. I love pumpkin cookies. I love everything pumpkin. I even like the latte everybody loves to hate, though they are so sweet that I usually only get one per year. I could eat pumpkin every day in various forms.

Cinnamon Pumpkin Muffins | PDXfoodlove

It’s people like me that are probably the reason there are pumpkin Oreos, or whatever the newest abomination is. Sorry. Kind of. But I’ve been that way since I was a kid. Just ask my mama!

I don’t actually eat pumpkin every day, though. Even when awesome fall sales bring the cost down to $1.50 a can, I try to save it for every once in a while. This weekend, it was time.

Cinnamon Pumpkin Muffins | PDXfoodlove

The brilliant thing about these muffins is that they are very pumpkin-y, but they aren’t that sweet. I’m sure they could satisfy a craving for the sweet.

Cinnamon Pumpkin Muffins | PDXfoodlove
But I love slathering them with butter and sprinkling coarse salt on top. I am literally salivating as I type this – they’re so good! We might need to make another batch of these very soon. And maybe I’ll have another tonight for a savory “dessert.”


Here’s what you need:
14 oz. pumpkin puree
3 large eggs at room temp.
6.3 oz. vegetable oil
14 oz. flour
10.5 oz. sugar
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. cinnamon

Preheat the oven to 400 degrees. Grease a standard muffin in with oil, butter or nonstick cooking spray.

In one bowl, whisk together the pumpkin puree, eggs and oil. In a separate bowl, stir together the flour, sugar, baking powder, salt and cinnamon.

Add the liquids to the dry ingredients and fold together gently. Divide between 12 muffin cups.

Bake for 5 minutes at 400 degrees, then turn the heat down to 350 and bake for another 12-15 minutes, or until a tester comes out clean.

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