Just in case you missed this article on making pumpkin muffins from scratch the first time we shared it a couple of years ago, we are republishing it. After Marne wrote this blog originally, we got an awesome response. This is one of the PYP Best Blogs!

For quite awhile I have been trying to do all my baking with NO store-bought mixes. I make muffins several times a month for breakfast and school lunches so I am always on the lookout for a good muffin recipe. This one is fantastic! I haven’t found a good pumpkin muffins from scratch recipe until this one. Try it! It is easy and delicious. I make a double batch and freeze a bunch for school lunches. Plus, I use whole wheat flour instead of white and the pumpkin muffins turn out great. It’s an easy way to increase the nutrition.

PUMPKIN MUFFINS
original recipe source

1½ cups all-purpose flour (I use whole wheat flour and they turn out great!)
1 teaspoon baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1¼ cups (plus 1 tablespoon) sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1/2 cup chocolate chips (optional)

Preheat oven to 350°. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1¼ cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour and baking powder until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.