With the end of Daylight Saving Time in my part of the world, solid afternoon snacks are more essential than ever. How else am I supposed to stay awake in my office when it gets dark at like 4:00pm? I need sustenance, people.
These pumpkin muffins are everything I need in an afternoon pick-me-up. They satisfy all the right cravings — carb-y, salty, and sweet — and they’re small enough to stow away just about anywhere.
The “harvest” of these harvest muffins comes mainly from the pumpkin, but sunflower seeds and craisins feel wonderfully autumnal to me too. I love these muffins plain, along with some coffee or tea. They’re also really nice with a pat of butter or cream cheese (as most things are, let’s be real).
The baking instructions call for an oven preheated to 500°F. That’s not a misprint. I really do want you to get your oven that hot! This is a pro-tip I picked up from King Arthur Flour. The high starting temperature helps the muffins really pop. Keep reading for the rest of the recipe! Read more… →