Pumpkin Muffins

I know it's not the right season for pumpkin things but I don't really care :) I love pumpkin flavored baked goods and pumpkin muffins just sounded good. I pulled this recipe from the King Arthur website and it was good. I think when I make them again I will substitute applesauce for the vegetable oil because after a day or so they were kind of dry. Despite that, they did have a great flavor and the tops were beautifully puffy!

Pumpkin Muffins
(Source: King Arthur)


1 cup (8 ounces) pumpkin (about 1/2 of a 15 ounce can)
2 large eggs
1/2 cup (4 ounces) packed brown sugar
3 tablespoons (2 5/8 ounces) vegetable oil
1 tablespoon molasses
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (or 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1 teaspoon ground cinnamon)
1/2 cup (4 ounces) milk
1 1/2 cups (6 3/4 ounces) King Arthur Unbleached All-Purpose or King Arthur Whole Wheat Flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 400°F.

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk. Scrape down the sides and bottom of the bowl. Whisk the flour, baking powder, and baking soda together. Add all at once to the wet ingredients and mix until all ingredients are well combined. Drop about 3 tablespoons (or a scant quarter cup) of the batter into the greased leaf molds, or the wells of a prepared muffin pan. Bake for 16-18 minutes, until firm to the touch for leaf molds; 18 to 20 minutes for regular muffins. Yield: 16 to 18 leaf shaped muffins, or 12 regular muffins.