Vegetables Every Day

Vegetables Every Day
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Sunday, October 4, 2020

Pumpkin Muffins Rev. 2

I'm not one to really follow recipes, not even my own. Sometimes I just change things up for the variety. But I also evolve my recipes over time, some times to adjust for available ingredients, sometimes to make it more to my taste.  The pumpkin muffin recipe I published way back is one of those that evolved.  Butter instead of oil (for flavor), a whole can of pumpkin instead of 3/4 of a can (no dog around that loves the extra pumpkin), interchangeably use milk, yogurt, or buttermilk depending on what's on hand, and a little less to compensate for more pumpkin.  And I added some ginger.  And sometimes use more spice (like this time of year, when its pumpkin spice season) and sometimes less.  And sprinkle with sugar.   So I feel the Pumpkin Muffin recipe I published 10 years ago is not really the same as what I make today..  So here is Pumpkin Muffins Rev 2. 

These muffins come together very quickly, of the muffins I make most Sunday's, it is the easiest.

Like most muffins, the recipes are pretty tolerant... so adjust as you would like... fewer (or no) raisins, or put nuts into the batter.  Use slivered almonds instead of pumpkin seeds.  I have included a range on the spices.

And cans of pumpkin should start showing up at Trader Joes soon, its typically much better priced than regular grocery stores, but only available around Thanksgiving.

Pumpkin Muffins    Rev 2

2 cups flour (unbleached all-purpose, whole wheat, or a mix - I use 1 cup of each)
2 heaping tablespoons oat bran or oatmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ - 1 teaspoon cinnamon
¼ - ½ teaspoon ginger
¼ (scant) teaspoon fresh ground nutmeg

2 eggs
½ cup brown sugar
¼ cup butter, melted
½ cup milk or yogurt
1 15 ounce can pumpkin 
½ cup raisins

¼ cup (+) pumpkin seeds or sliced almonds for topping
Raw sugar (turbano) for topping

Oven:  400F or 380F Convection Bake.

Put dry ingredients in a small bowl, and mix with whisk.

Combine eggs and brown sugar with a whisk, mix in butter, add the milk, pumpkin and raisins.  Mix well.  Fold in dry ingredients.  Place in greased muffin pan.  Sprinkle pumpkin seeds or almonds on top, making sure none stick out too much, then sprinkle with a bit of sugar.

Bake for 20 minutes or until browned and spring back when touched. Depending on your oven, you might need to rotate the pan halfway through baking.  Remove from pan, and cool on a rack.  Or eat immediately.   Store any extras in the refrigerator.  

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