Pumpkin Muffins -

Want the perfect fall snack? Bake my pumpkin muffins! I’ve been baking these for years and finally wrote the recipe up for you. These muffins take less than ten minutes to make (I baked these this morning while my coffee was brewing) and twenty minutes in the oven, which means you are thirty minutes from delicious!

These muffins are soft, moist, and so pretty their cinnamon glaze! Plus the recipe freezes really well so you can enjoy a dozen now and pop a dozen in the freezer.

You could of course omit the chocolate chips if you’d prefer or swap out for nuts if the mood strikes. You can eat them warm from the oven or let them cool completely and add a simple cinnamon glaze on top.

The question is: would you eat these for breakfast, a snack, or dessert? No matter when you enjoy them, I hope you love these morsels of fall goodness as much as I do!

Pumpkin Muffins
Makes 24 muffins
1 cup vegetable oil
2 cups granulated sugar
2/3 cup packed brown sugar
4 large eggs
1 15-ounce can pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tsp vanilla extract
1/2 tsp cinnamon
1 1/2 cups semi-sweet chocolate chips (optional)
Coarse sugar for sprinkling
3/4 cup powdered sugar
1 Tbsp half & half
Pinch cinnamon

Preheat the oven to 350°F. Lightly grease two muffin tins.
In a large mixing bowl, beat together the oil, sugars, eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, cinnamon, and vanilla, stirring to combine. Use a spatula to stir in the chocolate chips.
Spoon 1/4 cup batter into 24 muffin cups. Sprinkle with coarse sugar for a bit of crunch.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven and cool for ten minutes. Remove muffins to cooling rack and cool completely.
Make the glaze by whisking together powdered sugar, milk, and cinnamon. Drizzle the glaze over muffins.

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