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Pumpkin Muffins

Moist, flavorful pumpkin muffins made famous by the Publick House Historic Inn & Country Lodge in Sturbridge, Massachussetts.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast, Dessert, Snack
Keyword: breakfast muffin, fall desserts, massachusetts, muffins, publick house, pumpkin, sturbridge
Servings: 24 muffins
Author: Nicole Coudal

Ingredients

Muffins

  • 2 c. Granulated sugar
  • 1/2 c. Vegetable oil
  • 3 large Eggs, well-beaten
  • 1 1/2 c. Canned pure pumpkin puree (not pie filling)
  • 1/2 c. Water
  • 3 c. All-purpose flour
  • 1 1/2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 3/4 tsp. Ground cinnamon
  • 1/2 tsp. Ground cloves
  • 1/2 tsp. Ground nutmeg
  • 1 tsp. Table salt
  • 1 1/2 c. Raisins
  • 1 c. Walnuts, chopped (optional)

Streusel (optional)

  • 1/2 c. Toasted, salted pepitas (alt: walnuts, almonds, sunflower seeds, etc.)
  • 1/3 c. Light brown sugar (packed)
  • 3/4 c. All-purpose flour
  • 1/2 tsp. Kosher salt
  • 6 Tb. Unsalted butter, melted

Instructions

  • Heat oven to 400 degrees; adjust rack to middle.
  • Place paper cups into 2 muffin trays (24 total) OR grease/flour muffins tins.
  • Place sugar, vegetable oil, eggs, pumpkin puree and water into a large bowl and whisk together.
  • Sift dry ingredients into a separate bowl.
  • Add dry ingredients to the wet mixture and gently combine with a wooden spoon or rubber spatula. Just before fully mixed, add raisins (and walnuts, if using) and stir until combined, but don't overmix!
  • Fill muffin cups 2/3 full (Note: if using streusel, sprinkle some mixture on top - see below). Bake about 15 minutes. Since every oven and baking tray may produce different results, once you start smelling the deliciousness [usually around 10-12 minutes], start checking the muffins. They'll turn golden and have a domed top, and when a toothpick inserted in the middle of a muffin comes out clean, they're ready.
  • Remove muffins from tins while warm so they do not continue to cook; cool on a wire rack. Serve warm or at room temperature. Refrigerate any leftovers.

Streusel (optional)

  • Combine the dry ingredients in a small bowl. Add melted butter and stir to combine (the mixture will be crumbly and sort of dry). Crumble ~1 Tb. over the batter of each muffin before baking (the more you can fit onto the tops, the more delicious they'll be!).

Notes

  1. If you decide to cut this recipe in half, you face the challenge of only using one and one half eggs!  Since 1 egg equals about 3 Tablespoons of liquid, simply beat 2 eggs together, then remove/discard 1 1/2 Tablespoons before pouring the egg into the wet mixture.