Basic Pumpkin Muffins
Comments: For sweeter muffins, use 1/2 cup [100 g] sugar instead of 1/4 cup [60 g].
These are best served hot, split in half, with a pat of melting butter.
When baking muffins, never fill cups more than 2/3 full and never leave an empty cup; pour a little water into any empty cup being careful when removing pans from oven.
Servings: 12 muffins
IngredientsPreparation
  • 2 cups [280 g] all-purpose flour
  • 1/4 cup [60 g] sugar
  • 1/2 teaspoon [2.5 mL] salt
  • 1 teaspoon [5 mL] cinnamon
  • 1/2 teaspoon [2.5 mL] nutmeg
  • 3 1/2 teaspoons [22.5 mL] baking powder
  • 1 egg
  • 1 cup [250 mL] milk
  • 2/3 cup [160 mL] canned pumpkin puree
  • 1/4 cup [60 mL] vegetable oil or melted shortening
  • Preheat oven to 400°F [200°C].
  • Grease 12 large muffin cups.
  • Sift together flour, sugar, salt, cinnamon, nutmeg and baking powder into a large bowl.
  • Into a medium bowl, beat together egg, milk, pumpkin puree and vegetable oil or melted butter for 1 minute.
  • Pour all of liquid mixture into dry ingredients.
  • Stir only until combined.
  • Evenly spoon batter into greased muffin cups.
  • Bake on centre shelf of preheated oven for 18 to 20 minutes, until golden brown.
  • Leave muffins to cool in pan for 5 minutes.
  • Leave muffins to cool in pan for 5 minutes.
  • Serve muffins hot, or unmold and leave muffins to cool onto wire racks.