I had a serious hankering for something pumpkin this past weekend. My first plan was to make pumpkin pancakes like in Savory Sweet & Sassy’s blog post that looked super good. But then I realized we had no syrup. Boo!! Those will just have to wait for another weekend I am afraid. So, I put away the pumpkin and moved on. Or so I thought. Later that afternoon I found myself scouring the web to find muffin or cookie recipes. Ok, maybe not the web only, but Pinterest. Who is shocked??? 😉 I found this recipe for easy pumpkin muffins over at smitten kitchen and saw that Deb had even made some boo-boos making them and they turned out, so surely I can make these huh?
Here is the ingredients that I used (most are from Deb’s post, some I adjusted)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (I used the whole can)
1/3 cup vegetable oil (I used olive oil since we didn’t have any vegetable oil)
2 large eggs
1 teaspoon pumpkin-pie spice (I made my own, see below.)
1 1/4 cups plus 1 tablespoon sugar (I used 1 cup of white sugar and 1/4 cup of brown sugar, then just eyed the topping sugar)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
I pulled out all of the ingredients
Then I preheated the oven to 350 degrees
I followed the directions pretty closely, except we love brown sugar in this house, so I exchanged the 1/4 cup of white sugar for brown sugar. I just feel that brown sugar adds a little more flavor to food. I mixed up all of the ingredients except the flour, adding that last per the directions. I did take a moment to add all of the dry ingredients(baking soda, powder and spices) together before I added them to the wet ones. I can’t stand to get a bite of baking soda or baking powder. One other change I had was that I had no pumpkin pie seasoning. So I made that as well! I did that by putting together:
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
I also took a moment here to put together a “topping” for the muffins. I eye-balled it, so no measurements on this so just use your best judgement here. I creamed together:
Now back to my batter. I added the flour, all at once.
One of the tips from the smitten kitchen post was to use a whisk to avoid over mixing the batter. So I pulled out my whisk and mixed it up until just combined. I have to say, I will start using my whisk more often for mixing batters, super simple.
Here is the batter all mixed together.
So the next move was to put it in a muffin pan. I discovered that I only had 5 muffin liners, so I just buttered the pan before I put the batter in. I used a tablespoon and a half for each muffin. I sprinkled a little topping on each. I would think that adding walnuts or pecans would be good for this recipe as well. Here they are ready to be cooked:
I cooked these for approx. 25 minutes. Once they were out, I let them cool and then dumped them on a towel before digging in.
The verdict: WONDERFUL!!! I love these muffins!! They were super moist, although a little dense. I would probably doctor the recipe a little and add more cinnamon next time, but truly, this is a full proof recipe. I tried to get a good picture of the inside and how wonderful they looked, but my photography skills and camera just weren’t there. 🙂
Anyone else can’t wait till Thanksgiving day to get their pumpkin fix? Or did you find an awesome recipe that needs sharing?
**Update: I made these again. I added a little more brown sugar vs. white sugar and used 2 heaping tbsp of mix in each muffin:
I also added 1/2 tsp more cinnamon