pumpkin muffins + november

November is the best month of the year, and not just because it’s got my birthday and thanksgiving rolled into one (though that helps). It’s also the best month because fall flavors happen to be among my favorite. Pumpkin, ginger, cinnamon, cloves…these spices never fail to bring a smile to my face and make me think of home.

I am from Texas and one of my favorite parts of the year is going back home for thanksgiving to share food and love, along with the typical sprinkle–okay, typical douse–of craziness with my family. This year, I don’t have the time to travel, so I will be sharing the holiday here with my little San Francisco family. Though I’ll be stuck hundreds of miles away from Texas, there shan’t be any shortage of warm pumpkin muffins.

My oven may be fickle and I may have no time to cook, but there is one thing we can both handle right now, and that’s these muffies.


Pumpkin Muffins (simplified from Gourmet Magazine)

1 15 oz can of pure pumpkin

2 cups of flour

3/4 cup brown sugar

1 tsp salt

1/2 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1/8 tsp cloves

1/8 tsp all spice

1/2 tsp ginger ground

1 tsp vanilla extract

1 stick unsalted butter, melted and cooled

2 large eggs


Preheat the oven to 350. Mix together everything except the flour. Gradually add in flour til well blended. Fill a lined muffin pan 3/4 of the way full. Bake for 25-30 min. Let that holiday smell fill the kitchen!

  1. Is there a reason you didn’t just use Pumpkin Pie Spice? Spices are expensive and I would really rather not drop $20 + buying all of those spices individually. Do you think about 2 tsps of Pumpkin Pie Spice would yield a similar result?

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