Pumpkin Muffins

Years ago, there was a restaurant in my neighborhood called The Atlanta Bread Company. I am fairly certain it is a chain restaurant where it focuses on pastries, coffee, sandwiches, and soups. When the restaurant first opened, I ordered food from there on several occasions,and as it was fairly decent in the first months of opening, it somewhat went downhill from there.

Pumpkin Muffins Recipe

My wife, on the other hand, would frequent there to buy a bag of pumpkin ‘muffies’ for the kids. That was her treat to them, and did they ever love them. They were called ‘muffies’ because they were only the tops of the muffins. As the restaurant is no longer the Atlanta Bread Company, but a restaurant known as Portabellas, the ‘muffie’ tops no longer exist. With the abundance of pumpkin pie filling around the grocery stores this past Halloween season, I thought I would at least make my attempt on making them a full blow pumpkin muffin, and one that would hopefully bring back their memories of the muffin top. I think I accomplished just that.

Ingredients: [Print this Recipe]

  • 1 1/2 cups of all purpose flour
  • 1 tsp baking powder
  • 1/3 cup of vegetable oil
  • 2 whole eggs, room temperature
  • 15 oz canned pumpkin
  • 1 1/4 cups of sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • Additional sugar for topping
  • Muffin pan liners
  • Powdered sugar

Begin by preheating your oven to 350 degrees.

In the meantime, add the canned pumpkin, eggs, oil, sugar, baking soda and salt to a large bowl. Whisk the mixture until it is nice and smooth.

Mix the cinnamon, and about a tablespoon of additional sugar to a small bowl.

To another bowl, mix the flour, salt, and baking powder. Mix your dry ingredients to the wet ingredients until you have formed a nice, smooth batter.

Recipe for Pumpkin Muffins

Line your muffin tray with the muffin tins, and begin to ladle or pour in the muffin mixture, only about 3/4 of the way full. Sprinkle the cinnamon and sugar mixture on top. Place the muffin pan into the oven and cook for about 30 minutes. Test for doneness by inserting a knife into the middle of a muffin, and if the knife pulls away clean, with no mixture on it, your muffins are done.

Remove the muffin pan from the oven, an remove the muffins from the pan, letting them cool on a rack, or plate for about 5-10 minutes before serving.

To serve, add a muffin to a plate and shower with powdered sugar.

The end result is nothing but an awesome, and quick pumpkin muffin. Watching the kids eat these, I could tell that they had the same excitement as the day my wife would bring home a bag of muffin tops.

Reflecting on why the business is doing so bad now, my recommendation would be to possibly refocus, do some better marketing, and maybe bring back those muffin tops. But, hey, why bother I suppose, when you can get the same experience by making them at home. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Pumpkin Muffins”

  1. I am sure there is a leftover pumpkin or a near-expiry canned pumpkin somewhere in my needs-to-be-organized-and-inventoried kitchen. This post is just in time. Thanks for this treat!

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