Pumpkin spice season seems to arrive earlier every year, though I’m not complaining. As soon as there’s a chill in the night air, it’s time to start making these moist, aromatic muffins. Pop them in the oven and your whole kitchen smells like fall.
MAKES 16 muffins
INGREDIENTS
1½ cups (202g/7.2oz) all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon grated nutmeg
¼ teaspoon salt
1¼ cups (250g/8.8oz) granulated sugar
3 eggs
¾ cup (155g/5.5oz) vegetable oil
1½ cups (360g/12.7oz) canned unsweetened pumpkin puree (preferably Libby’s)
½ cup (58g/2oz) coarsely chopped pecans, lightly toasted (see Tip)
FOR THE MAPLE GLAZE (OPTIONAL)
2 tablespoons dark maple syrup
1½ teaspoons whole milk
½ cup (62g/2oz) powdered sugar, sifted
- Preheat the oven to 325°F. Line 16 cups of two muffin tins with paper liners or coat with nonstick spray.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. Set aside.
- In a stand mixer with the paddle, combine the granulated sugar, eggs, oil, and pumpkin puree on low until the ingredients are light in color, 3 to 4 minutes. Scrape the bottom and sides of the bowl.
- Remove the bowl from the mixer and, using a large rubber spatula, fold in the flour mixture until no flour is visible, being careful not to overmix. Scrape down the sides and bottom of the bowl. Gently fold in the pecans.
- Evenly scoop the mixture into the prepared muffin cups.
- Bake for 23 to 25 minutes, or until a cake tester inserted in the center comes out clean.
- Let the muffins cool in the pans for 10 to 15 minutes while you prepare the glaze, if using.
- MAKE THE GLAZE: In a small bowl, whisk together the maple syrup, milk, and powdered sugar until smooth.
- Remove the muffins from the pans and drizzle with the glaze.