pumpkin muffins

Brian was disappointed to learn that our jack-o-lantern would not be doing double duty as pie or muffin filling. Carving pumpkins are the wrong type of pumpkin. The right type are sugar pie pumpkins and they are in season right now. I will certainly be purchasing several to make my pumpkin pies for Thanksgiving. For this recipe I made use of a lonely can of pumpkin puree I happened to have lying around.

Carving pumpkins are just right for seeds, and we were lucky to have LMK on hand to make some amazing roasted seeds. She’s something of a pumpkin pro. They were so, so good. I will try and shake her down for her secret family recipe.

Speaking of Thanksgiving, we are totally gearing up around here. Look for some postings about past year’s menus and favorite recipes. One thing I love is that the baby is getting old enough to maybe remember some of this food, and the menus that we choose will be such a big part of her memories and ideas of a traditional Thanksgiving.

Now, back to the muffins. These muffins seem to have a lot of steps, but I assure you they are very straightforward and delicious. Perfectly moist and filling. The whole wheat flour adds a bit more heartiness, and the ginger makes them delicious. Feel free to improvise adding raisins, fresh ginger, nuts, pine nuts, or chopped apples.

Pumpkin Muffins (adapted from the Joy of Cooking)

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/3 cup milk
1 teaspoon vanilla
6 tablespoons room temperature butter
1 1/3 cups sugar
2 room temperature eggs
1 cup pumpkin puree

Preheat oven to 350 degrees. Grease a muffin tin, adding paper cups if you like.

Combine flour, spices, baking agents, and salt in a medium bowl. In a small bowl combine the milk and vanilla.

In a large bowl beat the butter with a whisk or mixer until light and fluffy. Slowly add the sugar, and then the eggs, one at a time. Beat in the pumpkin puree just until combined. Add 1/3 of the flour mixture and 1/2 of the milk mixture, alternating until all ingredients are combined. Scoop the batter into the muffin tin, filling the cups to 2/3 full. Place in oven and bake until muffins are golden and a wooden stick inserted comes out clean, roughly 30-40 minutes.

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