The Season of Pumpkin{Muffin Recipes}

The season of pumpkin has officially arrived!!! If you are a coffee drinker, the season arrived a few weeks ago when Starbucks started serving their pumpkin spice lattes. For everyone else, the start of Fall began on Sunday, the 22nd.

Regardless, I am ready to start the process of making myself sick of pumpkin! Anyone else know what I am talking about? For months I happily anticipate the start of Fall so that I can consume all things pumpkins just to eat so much of it, that by Thanksgiving I am ready to say good riddance for another year! So, to stay true to this habit, I began on Friday by baking up my first batch of pumpkin love……

For the first time in months, the Texas weather hinted at signs of Fall. The temps dropped to the low 80′s and while I couldn’t get outside to enjoy it due to it raining all day, I still reveled in every moment of it. Since my kids were at school, I slacked on my studying and took a restful nap instead. Isn’t there just something so cozy about snuggling up in cool sheets while listening to the pitter patter of rain on your roof?! After a short but sweet little snooze, I headed to the gym to work off the calories I knew I would be consuming later in the day because there was no way I was passing on a deliciously flavorful pumpkin muffin!!

Pumpkin Love Muffins(recipe adapted from Diary of a Jewell)

Such a fitting name, right?!

What you need:

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 cup canned pure pumpkin(NOT pumpkin pie filling)
  • 1 snack size container apple sauce
  • 2 eggs
  • 1 tsp pumpkin pie spice
  • 1/2 cup sugar in the raw(you can also use granulated)+ 1 tbsp for topping
  • 1/2 cup dark brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon

How to make:

  • Preheat oven to 350 degrees while making the batter for the muffins. Line 12 cup muffin tin with liners. In a bowl, combine the flours with the baking powder.
  • In a  separate larger bowl, add in pumpkin, applesauce, eggs, pumpkin pie spice, sugars, baking soda and salt. Stir until ingredients are mixed well.
  • Add flour mixture to wet mixture and combine gently, making sure not to over mix. You just want to stir enough to make sure it is well combined.
  • Fill muffin cups so that the mixture is distributed evenly throughout the 12 cups. At this time, mix the cinnamon and 1 TBSP granulated sugar in a bowl and then sprinkle on top of muffin batter.
  • Bake for 18-22 minutes or until toothpick inserted in center comes out clean.

 

Since the Fall like weather decided to stick around the entire weekend, come Sunday, I was itching to bake again. I used it as a respite to studying because I truly enjoy baking. Cooking…..not so much but baking, that is my thang!!!

However, I was short on time so I whipped up a super easy little pumpkin/cupcake recipe I had seen floating around Pinterest for a while.

Three ingredient Pumpkin Muffins

What you need:

  • 1 box spiced cake mix
  • 1 can pure pumpkin
  • 1/2 to 1 cup dark chocolate chips

How to make:

  • Stir pumpkin and cake mix together until smooth, then fold in chocolate chips. Distribute batter evenly among 12 muffin cups and make about 18-22 minutes at 350 degree.

So easy I really don’t think I should even qualify it as baking. But whatever….. And if I am being honest, this version probably takes the cake(pun intended!!) for taste but that’s because it is more cake, less muffin. When I feel like throwing all caution the wind ingredient wise, this is the way to go. When I want something a bit healthier,it’s the homemade version for the win!!

Another tell-tell sign that it is Fall in Texas…….

Football!! I get such a kick out of watching my girl cheer!

 

Are you a fan of pumpkin?

Do you overdo your love of pumpkin like myself?

Has the weather turned “Fall like” where you live?

 

 

 

 

Comments

  1. These look delicious!
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