I really love pumpkin. Its sweet earthiness tastes like autumn and it’s loaded with vitamins. I’ve already done a pumpkin muffin recipe here before, but I have a new one that I think is even better. It’s not too sweet and really plays up the pumpkin flavor. These muffins are also super moist, dense, and perfect with hot coffee.
This recipe makes about 2 dozen large muffins or 3 dozen regular muffins, so there will be plenty to share.
You need to use the muffin method for this, so gather these dry ingredients and whisk them together in a large bowl:
3 1/3 cups flour
2tsp. baking soda
1 cup white sugar
1 1/2tsp. kosher salt
1 1/2tsp. cinnamon
1/4tsp. ground ginger
Make a well in these dry ingredients to put the wet ingredients in once they’re mixed. The wet ingredients should be beaten together until smooth and are:
1 cup melted butter
4 eggs, beaten
1 cup packed brown sugar
1tbsp. blackstrap molasses
2/3 cup evaporated or whole milk
2 cups pumpkin (canned or home pureed)
Preheat your oven to 350 degrees and either grease or paper line your muffin cups. Pour your wet ingredients into the dry ingredient well and gently fold together just until completely moistened. Don’t use a mixer for this or mix by hand too long or your deliciously dense muffins will turn into tough little pumpkin rocks. Fill muffin cups 2/3 full for larger muffins and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Ta-da! Super yummy, not-too-sweet pumpkin muffins.
I suppose you could frost these muffins (though I think that turns it into a cupcake) or put a crumble topping on them (thereby greatly increasing the sweetness and hiding the lovely cracks that form on these muffins), but I’ll leave that up to you.