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Freshly baked pumpkin muffins cooling on a wire rack

How to grow 10 Pumpkin Muffins

This recipe will guide you through the steps to cultivate and harvest 10 delicious pumpkin muffins, perfect for a unique gardening and baking experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 tsp Baking soda teaspoon
  • 1 tsp Ground cinnamon teaspoon
  • 0.5 tsp Ground nutmeg teaspoon
  • 0.5 tsp Salt teaspoon
  • 1 cup Pumpkin puree
  • 2 Large eggs
  • 0.5 cup Vegetable oil
  • 1 tsp Vanilla extract teaspoon

Equipment

  • Large bowl
  • Whisk
  • Muffin tin
  • Paper liners
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, combine the pumpkin puree, eggs, vegetable oil, and vanilla extract.
Baking
  1. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
  2. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  3. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Finishing
  1. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, add a handful of chocolate chips or chopped nuts to the batter. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.