Lovely Little Kitchen’s Pumpkin Muffins (Recipe Review)

When it came time to opt for contenders for our pumpkin muffin recipe showdown, which includes Beautiful Small Kitchen’s “best-ever” pumpkin muffin recipe was a no-brainer. It’s the initial hit on Google when you research “pumpkin muffins,” has a 4.8-star rating (out of 5 stars), and has pages upon internet pages of glowing evaluations. 

The extra I study about these muffins, the much more enthusiastic I received. In accordance to the blog submit, these muffins are correctly puffy, kid-accredited, and “anything but dry.” Furthermore, I appreciated that they could stand on their very own — no glaze or powdered sugar necessary. And even though I had never ever cooked a recipe from Beautiful Very little Kitchen just before, Julie, the creator of the weblog, states she’s acknowledged for her sweets and baked items. 

Could these muffins reside up to their best-at any time promise? I headed to the kitchen to discover out. 

This batter will come together rapid. In point, the oven had hardly completed preheating by the time I was completely ready to set the muffins in. 

You will start out by lining a muffin tin with paper liners and preheating the oven to 375°F. Whisk with each other the flour, granulated sugar, dark brown sugar, baking soda, salt, and spices (cinnamon, cloves, and nutmeg) in a medium bowl. In a different bowl, whisk alongside one another the eggs, a full can of pumpkin purée, melted coconut oil, and vanilla extract. If you are worried about the coconut flavor, really do not be: I utilised unrefined virgin oil and couldn’t style it in the completed muffins. That said, Julie says you can use avocado, canola, or vegetable oil in its place. 

Pour the moist ingredients into the dry ones and stir with a silicone spatula right until just incorporated. The batter will be quite thick. Use an ice product scoop to divide the batter amongst 12 muffin cups. You will have more than enough to fill every single a single generally to the top. Bake until finally a toothpick comes out clear. The recipe doesn’t give any cooling guidance, so I let the muffins awesome in the tin on a wire rack for 5 minutes, then turned them out onto the rack to neat totally. 

Wow. These muffins extra than delivered on their guarantee. They baked up fantastically, with an spectacular increase and a attractive orange hue, and filled the kitchen with the most scrumptious aroma. Since I loaded the tins so high, I was anxious they would overflow, but they only puffed ideal up. 

Most importantly, these muffins have been unbelievably moist — and stayed this way for times. It was the specific texture you hope for in any home made muffin, and every person who tasted one raved about it. I attribute the texture to the use of coconut oil, the entire can of pumpkin, and the dark brown sugar, which consists of marginally far more dampness than light brown and also provides richer caramel taste. 

The muffins are definitely on the sweeter side — the omission of a glaze or frosting is truly the only matter maintaining them from tasting like cupcakes — and the spice flavor is rather subtle. But truthfully, I feel which is what will make them so crowd-pleasing. They are essentially mini versions of Starbucks’ pumpkin bread — and if you know me, you know that is the really best compliment I can give.  

Have you experimented with Pretty Little Kitchen’s Pumpkin Muffins? Let us know in the responses!