By Sarah Jio
I’ve been making this recipe since I was 11-years-old—no joke! Back then, my little sister and I went through a pumpkin-crazed phase of life, and while some of our creations weren’t that memorable, these muffins stood the test of time. Trust me, they’re a perennial crowd-pleaser. Need to bring snacks for your kid’s classroom or on the search for a healthy-ish treat for the family? Done and done.
Recently, my boys tried to estimate how many pumpkin muffins I’ve made over the years, and we’re pretty sure that number is in the high thousands, which reminds me that I have another batch to make this afternoon. Here’s how you can too:
1 stick butter, melted (and not too hot)
2/3 cup brown sugar (or my favorite natural, zero-calorie monkfruit sweetener from Lakanto)
½ baking soda
½ baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 ½ cup flour (I prefer whole wheat)
Preheat oven to 350 degrees and coat a 12-cup or 24 mini-cup muffin tin with cooking spray. Combine dry ingredients (flour, salt, baking soda, powder and spices) in a mixing bowl, set aside. In another bowl, whisk together the egg, pumpkin puree, melted butter and brown sugar (be sure to pour the butter in slowly and whisk constantly so it doesn’t curdle the egg). Mix dry ingredients into the wet ingredients. Scoop batter evenly into muffin tin and bake for 15-20 minutes, or until the edges are slightly golden and a toothpick inserted comes out clean.
Fun tip: This recipe can also be easily converted to make super yummy apple cinnamon muffins. Just remove the pumpkin and add in ½ cup of oats and 1.5 cups of shredded apples, skins on, (I use a grater or a mini food processer).
Sarah Jio is a journalist and the New York Times bestselling author of 11 novels published with Random House and Penguin Books. To learn more about Sarah, visit www.sarahjio.com or www.instagram/sarahjio.