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Autumn is my absolute favorite season. Cool winds, vibrant colors, sounds of crisp leaves scuttering across the streets and down walkways. I even have favorite books that I save to read this time of year, Something Wicked This Way Comes, Rebecca, and Washington Irving's Short Stories {including The Legend of Sleepy Hollow}. But the most favored treat this time of year at our house is based on the quintessential symbol of fall~ pumpkins!
Our absolutely favorite recipe for using pumpkins is a muffin recipe. I found this at Martha Stewart's site. So it's a recipe for pumpkin cupcakes. What's the difference? I say it is the icing. We enjoy these without the icing, therefore they are muffins. Muffins. . . cupcakes. . . they are delicious whatever you call them.
Another reason this is a favorite recipe is the ease of memorizing it. I changed the ingredients and amounts a bit to round numbers, basking 1 teaspoon of all spices and powders and 1 cup of sugar (just remember double the flour). Pretty easy. Easy as pie, but we're talking pumpkin muffins.
My children look forward to these for breakfast on school days. They usually will take a few extra as a lunch time treat or after school snack, too.
Pumpkin Muffins
adapted from Martha Stewart.com
2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 c white sugar
1 c brown sugar
1 c butter (two sticks), melted and cooled
4 eggs
1 15 oz can pumpkin puree
Preheat oven to 350F and line 24 standard size muffin cups or spray with cooking oil.
Combine flour, soda, powder and spices using a wire whisk in a medium bowl; set aside. Place sugars and butter in a large bowl. Mix well. Add eggs and whisk to combine. Whisk in pumpkin. Add flour mixture to pumpkin mix; stir well, scraping sides and bottom to incorporate all ingredients.
Using an ice cream scoop, place one heaping scoop of batter into each muffin cup. Bake in preheated oven for 20-25 minutes. If baked without liners, cool in pan for 10 minutes before removing. Makes 24 standard muffins.
Our absolutely favorite recipe for using pumpkins is a muffin recipe. I found this at Martha Stewart's site. So it's a recipe for pumpkin cupcakes. What's the difference? I say it is the icing. We enjoy these without the icing, therefore they are muffins. Muffins. . . cupcakes. . . they are delicious whatever you call them.
Another reason this is a favorite recipe is the ease of memorizing it. I changed the ingredients and amounts a bit to round numbers, basking 1 teaspoon of all spices and powders and 1 cup of sugar (just remember double the flour). Pretty easy. Easy as pie, but we're talking pumpkin muffins.
My children look forward to these for breakfast on school days. They usually will take a few extra as a lunch time treat or after school snack, too.
Pumpkin Muffins
adapted from Martha Stewart.com
2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 c white sugar
1 c brown sugar
1 c butter (two sticks), melted and cooled
4 eggs
1 15 oz can pumpkin puree
Preheat oven to 350F and line 24 standard size muffin cups or spray with cooking oil.
Combine flour, soda, powder and spices using a wire whisk in a medium bowl; set aside. Place sugars and butter in a large bowl. Mix well. Add eggs and whisk to combine. Whisk in pumpkin. Add flour mixture to pumpkin mix; stir well, scraping sides and bottom to incorporate all ingredients.
Using an ice cream scoop, place one heaping scoop of batter into each muffin cup. Bake in preheated oven for 20-25 minutes. If baked without liners, cool in pan for 10 minutes before removing. Makes 24 standard muffins.
THese look fanstastic! I just discovered last year that I like pumpkin! Even at my age, my palate is still developing!
ReplyDeleteIve always wondered bout the difference between a cupcake and a muffin. and when you said it was the icing it just made me laugh! :D
ReplyDeleteI think that is the only difference; who knew breakfast could be so yummy and dessert so healthy!
ReplyDeleteSomehow I missed this post -- these muffins sound delicious! I just happen to have an extra can of pumpkin in my pantry, I think I will have to make these this weekend.
ReplyDeleteHOW CAN WE GET THE RECIPE? ARE WE ALLOWED TO PRINT THE RECIPE? HOW? THANKS
ReplyDeleteThe recipe is in the post. You can either click the 'printer friendly' button and print the whole post or just highlight the recipe and print the selection.
ReplyDelete