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Autumn is here, and with it comes the world's obsession with pumpkins. There is no escaping it: pumpkins are everywhere! Pumpkin Spice Lattes are all over blogs and Instagram feeds, pumpkin patch visits have begun, pumpkin pancakes and cookies and soups are being made- it's inescapable! And so, we figured, alright then, if you can't beat 'em, join 'em. Thus, we are here today to share a fresh pumpkin recipe with you, our pumpkin-loving friends! We shopped for our pumpkin at Lucky Supermarket (our favorite place for all of our #FreshFinds) and came home and searched for a great recipe to make. When we saw this Alton Brown pumpkin bread recipe, we knew we had to try it.
We decided instead of bread, though, we wanted to make muffins, because muffins are to bread what cupcakes are to cake, and are just more fun in general. You understand. And thus, our delicious fresh pumpkin muffin recipe was born. I've transcribed it below, and tweaked it just a wee bit, in case you want to try it out for yourself!
Yields about 24 muffins.
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
Preheat oven to 325 degrees F.
Oil (2) muffin tins generously.
Mix flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl (I used my mixer), mix the sugar, vegetable oil, eggs, and vanilla.
Combine both mixtures and fold in the shredded pumpkin.
Pour well-incorporated mixture into muffin tins, using an ice cream scoop.
Bake for about 30 minutes, until a toothpick comes out nearly clean, rotating halfway through.
Cool completely and remove from tins.
Eat two immediately. Errr.. that's what we did. ;)
Voila! What's your favorite use for pumpkins?
Do you prefer bread or muffins?