American track superstar and Olympian Emma Coburn, author of the cookbook The Runner’s Kitchen, says that she savours these muffins in winter when pumpkin spice vibes are at their peak: “I often eat these as a snack before my afternoon run. They give me good fuel but are easy on my stomach.”
These muffins are a staple in our household–simple and quick to make, they’re also really adaptable. If you’re looking to cut sugar, using applesauce as a substitute has worked great for me, and I’ll often add a handful of nuts and grated carrot or zucchini. The recipe also works perfectly as a loaf–the smell of it cooking will have you adding it to your weekly rotation.
Emma Coburn’s Pumpkin Spice Muffins
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp ground ginger
1/2 cup vegetable oil
1/2 cup sour cream
1 15 oz (425g) can pumpkin
Preheat the oven to 180 C (350 F). Line a 12-cup muffin pan with paper liners.
In a medium bowl, combine the flour, sugar, baking soda, salad, cinnamon, cloves, nutmeg, and ginger.
In a large bowl, combine the eggs, oil, sour cream and pumpkin. Stir until well combined. Slowly add the dry mixture to the wet mixture, and stir until just combined.
Evenly distribute the batter amount in the 12 muffin cups, filling each 3/4 full. Bake for 25 to 30 minutes or until a toothpick inserted in a muffin comes out clean.
Emma’s tip: use a spring-action ice cream scoop for an easy, tidy way to fill muffin cups.