These muffins are remarkably cake-like…which is something I would never complain about. Being able to eat pumpkin cake disguised as “muffins” is my kind of morning. You could jazz things up a bit by adding nuts or chocolate chips or anything else you’d like!
3 cups bread flour (all-purpose should work fine, too)
2 cups sugar
1/4 cup butter (1 stick), melted
1/4 cup vegetable oil
1 (15 ounce) can pure pumpkin
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
In the bowl of an electric mixer, combine sugar, melted butter, oil, eggs, and pumpkin. Beat until well mixed.
Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.
Combine flour mixture and pumpkin mixture. Mix on high for 20 seconds.
Preheat oven to 400°F. Fill greased muffin cups 2/3 full. (This recipe makes 12 to 14 big muffins…or 24-36 mini muffins).
Bake for 15-20 minutes or until muffins tops spring back when lightly touched.
Brush tops of muffins with melted butter while still warm and sprinkle lightly with coarse sugar, if desired (omit this step if freezing).
If the muffins will be frozen, allow to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.
To reheat, wrap loosely in foil and bake for 5-10 minutes at 350F.