November is the only time of the year when my pumpkin consumption hits an all-time high. Pumpkin pies. Pumpkin lattes. Roasted pumpkin. You name it. I even bought a pumpkin scented candle recently for the occasional pumpkin fix.
The pumpkin cravings are then pushed to the back burner in December, only to be replaced with peppermint and chocolate goodies.
I didn’t need to light the candle after I pulled these beauties from the oven. The aroma of cinnamon and nutmeg hovered like a low-hanging cloud and lingered well into the evening hours.
This recipe is perfect on its own. Though if you’re looking to add your own flourish, a sprinkling of toasted pumpkin seeds before baking or a slathering of cream cheese frosting after they have cooled will do the trick.
2 cups all-purpose flour
2 tsp. cinnamon
½ tsp. nutmeg
1 tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
1 ½ cups sugar
3/4 cup canola oil
1 tsp. vanilla extract
1 (15 oz.) canned pumpkin puree
Preheat the oven to 325 degrees.
Lightly whisk together flour, cinnamon, nutmeg, baking soda, baking powder and salt together in a medium bowl. Set aside.
In a separate bowl, whisk the sugar, eggs and vanilla until well combined. Slowly pour the canola oil into the bowl and continue to whisk until completely incorporated. Fold in the pumpkin puree. Finally, fold in the dry ingredients.
Line a muffin pan with paper liners. Lightly coat the liners with cooking spray for easy release after baking.
Bake at 325 for 25-30 minutes. Test doneness by inserting a toothpick in the center of the muffin and it comes out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.