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Here is a quick recipe for some pumpkin muffins in case you are pumpkin obsessed like I am. I suggest pairing these with a homemade pumpkin spice latte and enjoying every moment of the fall (my favorite season, of course!)
The pecans and cinnamon chips make these muffins pretty irresistible. They are also super moist (which means they can turn soggy), so I suggest keeping them covered with a kitchen towel instead of sealing them up to store them.
You can substitute 1 tablespoon of pumpkin pie spice for all of the other spices in this recipe if you happen to have it on hand. And of course I had a little helper in the kitchen, who also helped herself to another muffin while I was trying to photograph them.
Busted! A girl after my own heart, really.
Recipe adapted from Cinnamon Chip Pumpkin Muffins from Together as a Family.
- 1 3/4 cups flour
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 2 eggs
- 1 can (15 oz.) pumpkin puree
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1/2 cup cinnamon chips
- 1/2 cup pecans, coarsely chopped
- Preheat oven to 375 degrees. Grease muffin tins or use paper liners.
- Combine dry ingredients (flour, sugars, baking soda and spices) in a medium bowl.
- Whisk eggs, pumpkin, oil and vanilla in a separate bowl.
- Add wet ingredients to dry ingredients and mix to combine. Fold in the cinnamon chips and pecans.
- Fill each muffin cup 1/2 to 3/4 full of batter.
- Bake for 18-22 minutes or until muffins test done.
- Remove muffins from muffin tin after a few minutes and let cool.