These pumpkin muffins, adapted from The Pepperidge Farm Cook Book by Margaret Rudkin, are simple and easy and perfect for novice or first-time bakers. Aromatic and flavorful, pumpkin muffins also have a beautiful orange color that immediately pleases the eyes and the entire senses. They make an energizing snack and a soulful breakfast. Served with some vegetable or chicken soup, pumpkin muffins are nutritious comfort food. Don’t worry about making a lot of these as they freeze well and can be stored for a week or so. Allow it to defrost in room temperature or pop in the microwave for 20 seconds then toast it in the oven until it develops a nice golden tinge and you have a fast and convenient breakfast. Enjoy it with some milk for a lovely way to start the day.

Delicately sweet and buttery, pumpkin muffins is a refreshing take on regular breakfast muffins. It adds color and life to the breakfast table. Place in a pretty basket and offer this as a thoughtful gift to family, friends, neighbors or colleagues and they will truly appreciate the gesture. Pumpkin muffins also make a wonderful Halloween treat, which you can give away to neighborhood kids on their trick-or-treat rounds.

You can also make the muffin batter ahead of time and store it in the fridge sealed in a zip-lock or airtight container then prepare it first thing in the morning for fresh muffins that will waft through your whole house and wake the rest of the family to a beautiful day. Of course, you need a muffin tin to make beautifully shaped muffins. If there is enough room in the refrigerator, you can place the batter in the muffin tin, cover it with plastic wrap and pop it in the oven the next morning.

To make a good muffin, don’t over-mix the batter or you will end up with tough bread. Small lumps are fine; it doesn’t have to be smooth. Before making the batter, make sure that all the ingredients are at room temperature.

Ingredients

1 teaspoon baking soda
2 cups all purpose flour
2 cups yellow cornmeal
2 tablespoons baking powder
2 teaspoons salt
½ cup honey
½ cup light molasses
1 cup pumpkin puree
3 eggs (well beaten)
8 tablespoons butter (melted)
2 cups buttermilk

Preheat the oven to 425 degrees F. Spray nonstick coating on a muffin tin.

In a bowl, mix the flour, cornmeal, baking soda, baking powder, and salt.

In a separate bowl, mix the eggs, pumpkin puree, honey, molasses, and buttermilk. Add the flour mixture, a little at a time, to the egg mixture. Stir in the melted butter.

Spoon the batter into the muffin tin, filling each hole about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.