High Altitude Pumpkin Muffin Recipe
Having a High Altitude Pumpkin Muffin Recipe on the blog is long overdue. I just didn’t have a recipe that I loved enough to be “the one” and confidently share on the blog. After multiple tweaks and testing, I can confidently say that this is “the one”!!
HIGH ALTITUDE PUMPKIN MUFFIN RECIPE
Everyone needs a “go to” pumpkin muffin recipe. Especially this time of year when pumpkin everything is all the rage! If you’ve been around here for awhile then you know I’m all about creating recipes that will be successful for my high altitude baking friends. This particular muffin recipe hits all the highs for me. It’s pumpkin-y, moist, just a little dense, has the right amount of spice, and mostly it’s just a perfect canvas for you to mix whatever add-in’s you might be feeling.
PUMPKIN SEASON IS HERE!
The best time of the year is upon us- fall baking and cooking is really my favorite- and all I want to do is hunker down in my kitchen and cook/bake the day away. Now that it’s officially November, I’m ready to pumpkin all the things. Truth be told, I’m actually one of those people who will make pumpkin baked goods all year long, but now I don’t have to justify it as it’s actually fall!!
HOW TO MAKE THIS HIGH ALTITUDE PUMPKIN MUFFIN RECIPE
This recipe couldn’t be more simple. It relies on pantry supplies that you likely already have in your cupboard or pantry. I like that this recipe uses a full can of pumpkin. 1) you don’t have to worry about what to do with the leftover pumpkin and 2) these muffins are perfectly pumpkin-y. The recipe does make 4 dozen- I know it’s a lot- but they freeze beautifully and I promise they’ll get gobbled up before you know it! You could easily cut the recipe in half and just make 24.
TIPS FOR BAKING MUFFINS AT HIGH ALTITUDE
High altitude baking is fickle at best. I think muffins are the hardest baked good to get right at altitude. First off, I’ve found that decreasing the baking soda and/or powder by 25%+ is sooooo helpful. In fact, it’s the first thing I do. Secondly, I always add a little extra liquid so the muffins don’t dry out. Lastly, I always fill my muffin liners more than the usual recommended two thirds full. I fill them somewhere between 3/4 and maybe even a little more.
CAN I ADD CHOCOLATE CHIPS OR NUTS TO THIS PUMPKIN MUFFIN RECIPE
Of course! The beauty of this high altitude muffin recipe is that it’s a blank slate. You could add regular or mini chocolate chips. You could add some chopped nuts or top with a crumble or some toasted pepitas. You could add orange zest, or the seeds from a vanilla bean, stir in some raisins or dried cranberries….you get the idea! Make them your own!
FREEZING PUMPKIN MUFFINS
Like I said above, the recipe makes a lot. 48 muffins to be exact. I usually freeze or give some away. My kid’s teachers and the neighbors love me! If you want to freeze, let the muffins cool completely before transferring to either a ziplock bag or an airtight container. The muffins will freeze for up to one month. When you’re ready to enjoy the muffins, simply remove from the freezer and let come to room temperature on the counter. I pack them in my kids lunch boxes and they’re perfectly defrosted come lunch time.
OTHER PUMPKIN RECIPES YOU MIGHT LIKE
Have a fantastic week and thanks for being here! xo, KelleyPrint
An easy and reliable recipe for high altitude pumpkin muffins!
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup flavorless oil- I like avocado or vegetable oil
- 4 eggs
- 1– 15 oz can pumpkin puree- not pumpkin pie mix
- 1/2 cup orange juice
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- Preheat the oven to 350F degrees. Line 24 standard muffin cups cupcake wrappers. Alternately you could spray the cups with non-stick cooking spray.
- In a small bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt; set aside.
- In a large bowl, combine the brown sugar, granulated sugar and oil. Add the eggs and whisk until eggs are fully incorporated. Add the pumpkin puree and orange juice and stir until smooth. Gently stir in the dry ingredients and mix just until combined.
- Divide the batter evenly into the prepared muffin cups. Bake in the preheated oven until a tester inserted in the center comes out clean, about 18-20 minutes.
- Remove muffins from oven and let cool on baking rack.