This is Day Four of a 8 part series featuring pumpkins! Click here to start reading at the beginning of the series.
The weather has turned cold and crisp here, so we are beginning to think about Thanksgiving and all the wonderful things that come with it! We love the festive feeling of preparing pies and stuffing in the week leading up to it. We love hunting season, and the excitement when one of the hunters gets a deer. And we love the food. Oh, yes… we love it! It’s wonderful to start out a cold, dark fall morning with a fresh-baked muffin, and these pumpkin muffins are a favorite! Even Dad, who doesn’t enjoy most pumpkin baked goods, likes these muffins.
Several years ago we found a pumpkin muffin recipe that made the most moist, tender, and delicious muffins. The only fault we could find with this recipe was that it called for a lot of oil and the topping was not very calorie-conscious. We try to keep our cooking and baking healthy, so we decided to lighten up this recipe! The first thing we did was reduce the oil to half the amount, and substitute unsweetened applesauce for the amount we left out. Then we made the topping much more simple, by just combining brown sugar and oats. Why add butter when it’s not necessary? Here’s a closer look at the recipe!
Lightly beat four eggs in a large bowl.
Add the sugar and pumpkin…
… the applesauce and oil…
… and the water, and mix it together well.
In another bowl, combine the dry ingredients.
Add them to the pumpkin mixture.
Whisk it until just combined.
Scrape the sides of the bowl. Prepare a jumbo sized muffin pan by greasing it or placing paper muffin liners in it.
Spoon the batter into the cups until three fourths full.
About like that. This amount of batter easily fills one dozen jumbo muffin cups.
Stir together the topping ingredients. Simply oats and brown sugar! You can add a dash of cinnamon if you like.
Sprinkle the topping evenly over the muffin batter. Bake at 350 degrees F. for 25-30 minutes.
I turned the pan in the oven about halfway through the baking time to make sure that they baked evenly. These are perfect! They are delicious served piping hot from the oven, room temperature, or refrigerated. They re-heat nicely for breakfast the next morning, too.
The full recipe:
Classy Pumpkin Muffins
4 eggs, beaten
3 cups sugar
2 cups canned pumpkin
1/2 cup oil (we use canola oil)
1/2 cup unsweetened applesauce
2/3 cup water
3 1/3 cups all-purpouse flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon saltTopping:
2/3 cup brown sugar
1/4 cup old-fashioned oats
In a large bowl, whisk the first six ingredients. In another bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Stir the dry ingredients into the pumpkin mixture; mix well.
Fill greased or paper-lined jumbo muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 350 degrees F. for 25-30 minutes or until muffins test done with a toothpick. Do not over bake. Cool on a wire rack.
Yield: 1 dozen jumbo-sized muffins.
For variation, you can add about 1 1/2 cups of chopped pecans to the muffin batter before baking. We leave them out because we don’t feel like they are necessary.
Thank you for visiting A Homespun Country Life!
~Kerstin, Elisabeth, and Gabrielle