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Spicy Pumpkin Muffins

September 14, 2011 by · 4 Comments
pumpkin muffins

Cooler mornings are upon us, and soon the farmers’ markets will be overflowing with bright harvest vegetables. This is the time when it feels so nice to get a hot mug of coffee or tea, and enjoy a delicious muffin while staring dreamily out the window ruminating on the change of seasons. What, you don’t get to do that every morning? Don’t worry, neither do I.

These muffins are especially tender.

Muffins might not be glamourous, but they are comforting and delicious. Not to mention handy, especially when you’re in a rush and need to grab something on the way out the door.

I have tinkered with many muffins recipes, and this one is especially tender, fragrant with spices, and even has some wholesome attributes. After all, you get a dose of whole-grains and the healthfulness of pumpkin in every bite. I fully anticipate to be baking this recipe many times this fall and entreat you to do the same.


Spicy Pumpkin Muffins

adapted from Gourmet Nov 2008
yields 18 muffins
These tender muffins smell amazing and taste like fall. If you like your fare less spiced, reduce the amount of spices by half. Feel free to add a half-cup of raisins, chopped nuts, or chocolate chips, if you’re so inclined.


Ingredients
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup (1 stick) regular butter, melted and cooled
1/2 cup unpacked brown sugar
1 cup canned pumpkin
1/4 cup milk
2 eggs
1 tsp vanilla extract

Method
Preheat oven to 400 F. Grease a 12-muffin tin. (If you have two tins, grease two, and for the muffin spaces you don’t fill, since only 1/2 of one pan will be used, fill the empty spaces with about an inch of water when you put it in the oven.)
In a large bowl, mix the flours, baking powder, baking soda, spices, and salt.
In a smaller bowl, combine the melted butter with the brown sugar, canned pumpkin, and milk. Mix well. Add eggs, mixing well after each addition. Add the vanilla.
Make a well in the dry ingredients and pour in the wet ingredients, mixing only until all ingredients are combined.

Pour into your muffin tin and bake for 15-20 minutes, or until golden brown and a toothpick in the middle comes out clean. Cool on a rack.

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Filed Under: bread, breakfast, muffins, potluck, vegetables, whole grains ·

Comments

  1. clark says:
    September 14, 2011 at 4:05 pm

    Ok, now I'm dying for pumpkin muffins. Those look *awesome*!

    Reply
  2. Tara says:
    September 14, 2011 at 4:51 pm

    Welcome back! And I have to agree wholeheartedly with Clark… so much so that I think Juniper and I might make some this afternoon.

    Reply
  3. Anna says:
    September 14, 2011 at 4:57 pm

    Sounds like a great plan! They'd be awesome with a little chocolate in there too….just in case *somebody* wants chocolate.

    Reply
  4. AKK says:
    October 1, 2011 at 2:50 pm

    Made these yesterday and I can vouch for their yumminess. Adding chocolate chips is a definite necessity in my book, they compliment the muffin perfectly.

    Reply

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