Fall has officially arrived which means the aroma of Pumpkin Spice Muffins is filtering throughout the house. This is so comforting to the senses with that chill in the air! One bite and your heart melts filling you with warmth and a mysterious smile of delight shines upon your face. The boys are reluctant to admit summer has come to an end and one refused to eat these because that would be an admission of the truth; summer is over. I guess that means it was memorable. Memories will keep; these muffins will not! My oldest grandson can be caught sneaking out of the kitchen with yet another one, crumbs of evidence on his chin. My granddaughter is on her second one and the youngest is asking for a second before his first one is finished. ! They are the true test of success!
This recipe is fairly simple in its preparation. Whisk together the dry ingredients and set aside. On a side note, I a recipe for homemade baking powder which I found on epicurious.com . Sift 1/4 cup of cream of tartar with 2 tablespoons of baking soda together 3 times and store in an airtight container in a cool place. Shake before using and resift, if needed. This worked quite well. Check out the airy pockets in the picture below. Now, I’ll have to try this in a cake recipe…..
In a separate bowl, cream the butter and sugar. Blend in the eggs followed by the vanilla, molasses and pumpkin puree.
Mix in the dry ingredients, scraping down sides at least once, until well incorporated, Do not overbeat !
Fill each lined muffin cup with 1 1/2 large scoops of batter. This should be about 2/3 to 3/4 full. Look at the angle of the next picture to see the impact of the homemade baking powder.
Bake for approximately 16-18 minutes. They should not be sticky to the touch. Allow them to cool slightly before removing them from pan to the cooling rack.
Now let’s examine the inside. Look at those airy pockets! These were so light in texture yet perfectly risen. I think the homemade baking powder was a success! What do you think? Their taste rocks , too!
Serves: 18 muffins
- 2 c. all-purpose flour (2¼ c. if using White Lily Flour)
- 1 t. cinnamon
- ½ t. ginger
- ½ t. nutmeg
- ¼ t. cloves
- 1 t. baking powder
- 1 t. baking soda
- ½ c. butter
- 1 c. sugar ( I use Sugar in the Raw.)
- 2 large eggs
- 2 T. molasses
- 1 T. vanilla
- 1-15 oz. can of pumpkin puree
- Whisk dry ingredients together.
- Cream together butter and sugar.
- Beat in eggs until just combined.
- Add vanilla, molasses and pumpkin until well blended.
- Place about 1½ large scoops of batter in each lined muffin cup, about ⅔-3/4 full.
- Bake at 350 degrees for about 16-18 minutes. They should be slightly firm on top, not sticky.
- Allow them to cool slightly in the pan before removing them to cooling rack.