These tenderly, pumpkin orange muffins packed with orange juice and pumpkin are absolutely heavenly! Moreover, I would whole-heartedly encourage to throw in a heaping cup of fresh cranberries because they would be right at home in there. These muffins make an excellent every-day breakfast but would be right at home on a special holiday table, as well.
Before the muffins are popped in the oven, I like to adorn them each with a thin slice of fresh orange. This is a great food styling and presentation tip for baked goods: save some of the mix-ins (or add something that suggests what’s inside) to put on top before baking. Optional, of course, but pretty, right?
The recipe yields twelve plump, beautiful, orange muffins – perfect for freezing or sharing. I share with my friends often. Food is love, people!
After I part with a plateful while still warm, I stow most of them in the freezer – they are just like fresh-baked after 30 seconds in the microwave. These pumpkin orange muffins are perfect for busy fall mornings, especially as the holidays ramp up.
Pumpkin Orange Muffins
Ingredients
Method
- Preheat oven to 190ºC. Prepare 18 of the cups in two standard muffin tins by greasing or lining with paper muffin liners.
- In a large bowl, thoroughly whisk together flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the orange juice, pumpkin, butter, oil, vanilla, and eggs.
- Add this to the flour mixture, then fold the ingredients together with a rubber spatula, working gently and stopping when the batter is just combined.
- Lightly spoon the batter into prepared muffin cups. Top each with a quarter slice of orange, if desired.
- Bake for 18-22 minutes, rotating pans once halfway through. Muffins are done when tops are golden and spring back when lightly pressed in the centers (or a toothpick tester comes out with just a few moist crumbs). Transfer to wire racks to cool.
