I start to get that pumpkin itch soon as September hits, and the first few leaves start to fall from the tree. I am a total sucker for all things pumpkin, and I am always looking for new recipes to try pumpkin in. My sister-in-law, Werling Around, sent me this recipe for Best Ever Pumpkin Muffins after she posted some super adorable photos of my nephew baking in the kitchen.
I liked the fact that these muffins did not have any cream cheese frosting, so they are way easier to store (ie: on the counter), and just a few less calories right? I wanted to make these with the kids, and so it was decided we would make them this morning. We started around 7:15, and the rest of breakfast was done and we were eating about an hour later.
While looking over the recipe I read it a few times to figure out how many the recipe makes because it wasn’t mentioned. Do I make them in mini-muffins, or full size? Turns out it makes a perfect dozen of muffins using a standard size muffin tin. The other thing I noticed was the lack of egg in the recipe, which usually helps with texture and rising. However, the recipe did have nice big tablespoon of baking powder to get them to rise. The texture would be different without an egg, but the baking powder definitely made the muffins rise! Typically I would substitute some applesauce for the oil, but I did not have any open so I just went with the recipe as is. (You can substitute up to half the oil in a recipe with applesauce – so here 1/4c unsweetened applesauce and 1/4c oil. I use this method in my pumpkin bars.)
The recipe does not use a whole can of pumpkin, so save it to make something else. I put pumpkin in my spaghetti sauce!
Super easy and really tasty. (That seems to be my MO in the kitchen lately, easy and tasty!)
- 1¾ cups flour
- 1 cup packed brown sugar
- 1 tablespoon baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp allspice
- ½ tsp ginger
- ½ tsp freshly grated nutmeg
- 1 cup pureed pumpkin
- ½ cup milk
- ½ cup oil (OR ¼c unsweetened applesauce + ¼c oil)
- ½ cup chopped pecans
- ¼ cup melted butter
- ½ cup cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon)
- Preheat oven to 400 degrees and spray a regular size muffin tin with non-stick spray.
- In a large bowl combine DRY ingredients: Flour, baking powder, salt, cinnamon, allspice, ginger, and nutmeg. Mix well.
- In a small bowl combine WET ingredients: Brown Sugar, pumpkin, milk, and oil. Mix well, and break up any brown sugar clumps.
You can stop the recipe here and refrigerate the wet ingredients until morning, or keep going.
- Stir the wet ingredients into the dry ingredients until just combined.
- Use a large cookie/ice cream scoop to portion the batter into each muffin cup. Each cup should be about ⅔ full. (If using nuts, sprinkle on top here.)
- Bake for 18-20 minutes, and rotate pan halfway through baking.
- Remove from oven, and place muffin tin on cooling rack. Serve, or dip and roll warm muffins in melted butter and cinnamon sugar topping.
https://www.thesugarpixie.net/2014/09/13/pumpkin-muffins/https://www.thesugarpixie.net/wp-content/uploads/2014/09/wpid-20140913_081041-e1410614696858-768x1024.jpghttps://www.thesugarpixie.net/wp-content/uploads/2014/09/wpid-20140913_081041-e1410614696858-300x300.jpgBakingRecipesbreakfast,cinnamon,food allergy,kids,muffins,pumpkinI start to get that pumpkin itch soon as September hits, and the first few leaves start to fall from the tree. I am a total sucker for all things pumpkin, and I am always looking for new recipes to try pumpkin in. My sister-in-law, Werling Around, sent me...thesugarpixie email@example.comAdministratorThe Sugar Pixie