Is there a difference between a muffin and a cupcake, not always.
Time to give another of my Mom’s fab recipes an update. Her pumpkin muffins are simply the best, very moist and super-delicious. The down side is they contain 1-1/2 cups of oil and 2 cups of sugar! That calls for a modern do-over. The goal is to keep the pumpkin flavour and moist texture while reducing the fat and sugar to more reasonable amounts. It took a few test-runs, but I think I finally nailed it!
As plain pumpkin muffins these are really great, but add in 3/4 of a cup of raisins, walnuts or chocolate chips and they become awesome. Usually I add raisins, but this time in went the dark chocolate mini chips… so good.
- • 2 eggs
- • ¾ white sugar
- • ½ cup canola oil
- • 1 cup pumpkin purée (fresh or canned)
- • 1-1/2 cups flour
- • ½ tsp cinnamon
- • 1 tsp baking powder
- • 1 tsp baking soda
- • ½ tsp salt
- • ¾ cups add-ins (raisins or mini chocolate chips chips or walnuts)
- Preheat oven to 375ºF. Prepare a 12-cup muffin tin with liners or spray lightly with cooking spray.
- Beat eggs slightly in bowl. Add sugar, oil and pumpkin and beat thoroughly for 1 minute.
- Sift together dry ingredients in another bowl. Add to pumpkin mixture and mix well until smooth.
- Stir in add-ins, I used mini dark chocolate chips.
- Fill prepared muffin cups ⅔ full. Bake 15-20 minutes. Enjoy as muffins or frost with Black Chocolate Buttercream Icing to make cupcakes.