I fully welcome the change in seasons this year - and all the yummy things that come along with it. Yesterday morning I was up early and felt like baking, and as I looked through all my favourite cookbooks for inspiration, I was drawn to this pumpkin muffin recipe in Flour. I kept flipping the pages though, thinking, no, too early, what else can I make, but all the other recipes required some ingredient or other that I just didn't have, nor did I have the 'drive' to go out and get it. What I did have was two large cans of pureed pumpkin. So, pumpkin spice it was.
You can add raisins to this if you like, or espresso powder and chocolate chips. You can add a maple glaze, cream cheese icing, or maple roasted pepitas to jazz them up or turn them into cupcakes. I just baked them up, plain and simple.
This recipe makes a lot of pumpkin muffins. A double batch of average sized muffins, or perhaps a dozen jumbo muffins. I decided on 12 muffins and a loaf.
makes 24 muffins, 12 muffins and 1 9x5 loaf, or 2 9x5 loaves
3/4 cup unsalted butter, softened
2 cups sugar
3 tbsp molasses
3/4 cup pulp-free orange juice
454g pumpkin puree
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
Combine flour, baking powder, baking soda, salt, cinnamon, and cloves in a medium-large bowl.
Cream butter, sugar, and molasses together in a separate bowl until light and fluffy. Add eggs, one at at time, beating in between additions.
Add the orange juice and the pumpkin. Mix well until thoroughly combined.
Add flour mixture, all at once, and stir until well combined.
Pour into lined or well-greased muffin tins or loaf pans if using.
Bake muffins at 350 degrees for 20-22 minutes. Loaves will take between 45-55 minutes.