Pumpkin Muffins

Yes. Baked muffins keep in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months. Thaw at room temperature for 1–2 hours or reheat frozen muffins in a 300°F oven for 8–10 minutes until warmed through.

Yes, but you must strain it first. Fresh pumpkin puree contains more water than canned, so roast or simmer your pumpkin, puree it, then press it through a fine-mesh sieve or cheesecloth to remove excess liquid until you have 1 cup of thick puree. Use this 1 cup in place of the canned puree and reduce the water to 2 tablespoons.

Overmixing the batter, which causes tough, dense muffins instead of tender ones. Mix the wet and dry ingredients just until the flour disappears; it should look rough and lumpy, not smooth.

Yes. Grease and flour a loaf pan, divide the batter between two pans or use one and fill it three-quarters full, and bake at 350°F for 45–50 minutes until a toothpick comes out clean. The tops may brown more, so tent with foil if they darken too quickly after 30 minutes.

Serve warm or at room temperature with butter, cream cheese, or maple butter spread. They pair well with strong coffee or spiced tea, and leftovers are excellent with a simple maple glaze (mix ½ cup powdered sugar with 1 tablespoon maple syrup and 1 tablespoon milk, drizzle over cooled muffins).

Store in an airtight container at room temperature for up to 3 days. To reheat, wrap in a damp paper towel and microwave for 20–30 seconds, or warm uncovered in a 300°F oven for 5–8 minutes until soft and warm. Avoid overheating or they will dry out.