This is the pumpkin muffin recipe that I grew up on. When a batch of these super moist breakfast treats came out of the oven on a cold fall morning they were eaten with a relish that would frighten mere mortals. Thankfully the recipe makes approximately one million muffins, or more muffins than a small family could possibly ever consume on one lazy Sunday. This means that when you wake up on Monday and want to hit the snooze button you actually have a tangible reason to get out of bed.
Yes, these pumpkin muffins are that good and since they use vegetable oil instead of butter they retain the incredible soft crumb that they have straight from the oven for several days. Of course they very rarely last this long to actually test the validity of my theory but I personally guarantee my claim nonetheless. Please trust me when I say that this is the last pumpkin muffin recipe that you’ll ever need to look-up.
Erin’s Mom’s Pumpkin Muffins
Yields: a LOT of muffins (two-three dozen; depending on the amount of batter you use per muffin cup).
Erin’s Note: No worries – you can half the recipe and still get excellent results.
2 cups sugar
1 can pumpkin puree (15 ounces)
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
Preheat the oven to 400º. Combine all of the dry ingredients in a medium bowl. Beat the eggs, sugar, pumpkin, and oil until smooth. Pour the pumpkin mixture into the dry ingredients and mix well. Grease a muffin tin or fill your tin with cupcake papers. Fill the wells with the batter until they are 2/3 of the way full. Bake for 16-20 minutes. Cool 5 minutes and then complete the cooling process on a wire rack.