In lieu of birthday cupcakes on October 28, Augusta requests a triple or quadruple batch of these to share with all the kids and teachers in her grade. (She also made them for her “community day of thanks” and said proudly that one kid ate six muffins.) I love that it uses an entire can of pumpkin, so none of that precious gourd goes to waste.

This recipe is adapted from Smitten Kitchen.
Ingredients
  • 1 15-oz can (1 ¾ cups) pumpkin puree
  • ½ cup (120 ml) canola oil or
    melted butter     (115 g)
  • 3 large eggs
  • 1 ⅔ cups (330 g) granulated sugar
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp fine sea or table salt
  • ¾ tsp ground cinnamon
  • Heaping ¼ tsp ground nutmeg
  • Heaping ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • 2 ¼ cups (295 g) all-purpose flour
To finish
  • 1 tbsp (12 g) granulated sugar
  • 1 tsp ground cinnamon
Directions
  1. Heat oven to 350°F. Line 18 muffin cups.
  2. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until smooth.
  3. Sprinkle baking powder, baking soda, salt, and spices over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed.
  4. Use a muffin scoop, ice cream scoop, or ¼ cup measure to divide batter among muffin cups.
  5. Stir sugar and cinnamon together in a small dish and sprinkle over top of each muffin.
  6. Bake the muffins for 25-30 minutes.