Oh my gosh I can’t say enough good things about this bourbon pumpkin muffins recipe! I found it last year in the Better Homes & Gardens pumpkin issue, but I didn’t have a chance to make it since I was so busy wedding planning. This year, I made it my first order of business for fall baking. It did not disappoint! These pumpkin muffins are gooey inside and just the right amount of sweet. My husband took them to the office, and they were gone within 45 minutes!
This bourbon pumpkin muffins recipe is extremely easy to make. There’s no dairy, and you could easily switch the flour out for a gluten free flour if needed.
Happy baking!
Xx, Kelsey
BOURBON PUMPKIN MUFFINS
HANDS ON 25 minutes. BAKE 25 minutes at 350Ā°F. COOL 10 minutes
Ingredients:
- 3 1/3 cups granulated sugar
- 3/4 cup finely chopped pecans
- 1 15oz. can of pumpkin
- 2 3/4 cups all-purpose flour
- 2 tsp. ground cinnamon
- 2 tsp. baking soda
- 1 tsp. salt
- 3 eggs
- 1/4 cup bourbon or water
- 3/4 cup vegetable oil
Instructions:
- Preheat oven to 350Ā°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. In a small bowl, combine 2/3 cup of sugar, the pecans, 1 tsp. of cinnamon.
- In an extra large bowl, stir together flour, baking soda, salt, and remaining 1 tsp. cinnamon. Make a well in center of flour mixture.
- In a large bowl, whisk together remaining 2 2/3 cups granulated sugar, the pumpkin, bourbon, eggs, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Pour batter into prepared muffin cups, filling 3/4 full. Sprinkle with pecan/sugar mixture.
- Bake 25-28 minutes or until a toothpick comes out clean. Cool in muffin cups for 10 minutes before moving to wire racks to cool further. Option to sprinkle with additional cinnamon-sugar before serving. Makes 24 muffins.
Per muffin: 265 cal, 10 g fat (1 g sat), 41 g carb, 1 g fiber, 29 g sugars, 3 g pro.
