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Pumpkin Muffins that Brought the Boys to the Door

Fall is here…or getting nearer every minute. I loved fall when my kids were littles. We would find trails to hike, parks to play at, pumpkin patches to run in, and, most importantly, muffins to make. The muffins were for us but they fed our neighbor boys who always knew when I made them and kindly asked for them from our back porch.

We were the first house up in small new subdivision when our two oldest were 2 and 5 and I was pregnant with number 3. The boys and I were lonely with no neighbors, no yard, and construction all around.

Fall, Friends, & Muffins

As in all things, time brought us neighbors who also had two young boys. Our boys eventually grew close. They were crazy and wild and rambunctious and wonderful. As all our collective boys (and my princess) grew, they would strategize who had the best snacks, LEGOs, toy cars, trampoline, swing set…it was usually our neighbors BUT I could always bring them back with my pumpkin muffins.

I don’t remember where this recipe came from. I have tweaked it a bunch over the years as our tastes have changed so I eventually wrote it down in the back of one of my most treasured cookbooks.

pumpkin muffins

Pumpkin Muffins

(Makes 24 muffins)

Ingredients

  • 1 1⁄2 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon cloves
  • 1⁄4 teaspoon ginger
  • 1 teaspoon salt
  • 2 eggs
  • 1 stick (8 Tablespoons) butter, softened
  • 2 teaspoon vanilla
  • 3⁄4 cup sugar
  • 1⁄4 cup brown sugar
  • 2 cups cooked pumpkin or 16 oz can of pumpkin
  • Optional add-ins for the best flavor: 1 cup combined of nuts, chocolate chips or dried fruit (we loved chocolate chips and craisins)

Directions

  1. Preheat oven to 400 degrees and put muffin papers in muffin tins.
  2. Combine flour, baking powder, baking soda, spices and salt.
  3. In another pan, beat together eggs, butter, vanilla, and sugars until fluffy.
  4. Mix in add-ins to wet mix.
  5. Gradually add dry ingredients to wet ingredients and gently mix until combined.
  6. Spoon batter into muffin cups.
  7. Bake for 15 to 22 minutes or until muffins pass the clean-toothpick test.

For all my gluten-free friends, here’s a similar recipe but gluten-free from our sister site in Atlanta.

Eventually those boys grew up and moved away…but everytime I make those muffins I think fondly of their cute, dirty, little faces standing at my back door asking if they could have a muffin. My kids still ask for them too.

Pumpkin Muffins that Brought the Boys to the Door

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