This recipe calls for canned pumpkin, which counts as a vegetable, right?
We’re a sucker forpumpkin-flavored things, especially when they’re moist, tender, and cake-like.
This recipe invites you to choose your own adventure.
Photography: Carson Downing, Food: Kelsey Moylan, Props: Joseph Wanek, Prop and Drop: Lexi Juhl
Serve these muffins warm with a pat of butter, cream cheese, or almond butter.
Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
Mix all ingredients:
Add flour mixture to wet mixture and mix until evenly incorporated.
Photography: Carson Downing, Food: Kelsey Moylan, Props: Joseph Wanek, Prop and Drop: Lexi Juhl
Add batter to muffin cups and bake:
Divide batter evenly among muffin cups.
Serve:
Serve the muffins warm or at room temperature.
To do so, wait for the muffins to cool completely, and wrap them individually in plastic wrap.
Photography: Carson Downing, Food: Kelsey Moylan, Props: Joseph Wanek, Prop and Drop: Lexi Juhl
Then, place the muffins in a freezer-safe storage container.
Pumpkin muffins will stay fresh in the freezer for approximately two months.
Thaw frozen pumpkin muffins at room temperature, or microwave them in 5-second increments until warmed through.
Photography: Carson Downing, Food: Kelsey Moylan, Props: Joseph Wanek, Prop and Drop: Lexi Juhl
While canned pumpkin pie mix and canned pumpkin puree are similar, they are not the same.
For this recipe, use canned pumpkin puree.
Photography: Carson Downing, Food: Kelsey Moylan, Props: Joseph Wanek, Prop and Drop: Lexi Juhl
Photography: Carson Downing, Food: Kelsey Moylan, Props: Joseph Wanek, Prop and Drop: Lexi Juhl
