Hosting a Halloween party every year very frequently resulted in
hungover overnight guests, so recently we started making pumpkin muffins and coffee as an easy take and go breakfast.
These muffins are delicious and very easy to mix up. The recipe makes about 30 cupcake size muffins, it may seem like more than is needed but they go quick and keep for a week stored in an airtight container.
Step 1: Gather the goods
This recipe is ridiculously simple, most of these ingredients are things most people have in the fridge/pantry.
Although making your own pumpkin puree is always an option, this recipe is conveniently scaled to use a single 16 ounce can of pumpkin puree. If you choose to whip up your own puree substitute in 2 cups.
Preheat your oven to 350 degrees.
Gather the ingredients:
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
1 cup unsweetened applesauce
2/3 cups water
16 ounce can pumpkin puree (not pumpkin pie filling)
Mixing bowls and spoon, stand mixer is optional.
Optional powdered sugar & stencils for decorating