Saturday, January 19, 2013

Pumpkin Muffins

According to my wife, pumpkins are only good for two things: pumpkin bread and Halloween decorations. I personally like pumpkin a little more that, and try to work it into the rotation whenever possible. I like everything from pumpkin pancakes to pumpkin ravioli, but these are for her. These muffins are very similar to her beloved pumpkin bread, and are a great accompaniment to a cup of coffee.



These muffins go together in a matter of minutes and take less than thirty minutes in the oven. The secret to these muffins is to only mix the ingredients until just blended. When adding the dry ingredients to the wet, mix just until flour is no longer visible. Too much stirring can make these muffins dense and chewy, rather than light and fluffy.

And if plain pumpkin muffins aren't enough for you, try stirring in a cup of chocolate chips or raisins.


Pumpkin Muffins

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 can (15 oz) pumpkin puree
4 eggs, beaten
1 cup vegetable oil
1/2 cup water
2 cups white sugar
1 cup brown sugar
1/3 cup molasses
1 recipe Cream Cheese Drizzle (see below)

Preheat oven to 375 degrees F. Grease 12 jumbo or 24 standard-size muffin cups. In large mixing bowl, mix together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.






In large mixing bowl, whisk together pumpkin, eggs, oil, water, sugar, brown sugar, and molasses. Add flour to pumpkin mixture in thirds, stirring each addition until just blended.






Divide batter evenly into greased muffin tins. Bake in 375 degree F oven for 18-20 minutes for standard-size muffins or 28-30 minutes for jumbo muffins.






Cool muffins in pans for 10 minutes. Remove muffins from pans and cool on wire rack at least 30 minutes. Drizzle with cream cheese frosting (see below).








Cream Cheese Drizzle

4 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
2-3 Tbsp milk

In small mixing bowl, whisk together cream cheese, sugar, vanilla, and two tablespoons of milk until smooth. If needed, whisk in remaining milk to reach a drizzling consistency.






6 comments:

  1. You had me at the drizzled icing. Oh, and the pumpkin! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

    ReplyDelete
  2. These look great! Especially the icing. I'm pinning it to my pumpkin board, for sure!

    ReplyDelete
  3. A cup of coffee would go great with these. I'm currently hosting a giveaway to win a $20 Starbucks gift card and would love for you to enter! http://sarahsaturdiy.blogspot.com/2013/01/love-is-in-air-giveaway.html

    ReplyDelete
  4. I must try these. I've never tried pumpkin in sweet recipes. Thanks for sharing at Sunday Sweeties. Hope to see you back.
    http://meltingmoments.info/?tag=sunday-sweeties

    ReplyDelete
  5. Hi,
    You have some great ideas and we would like for you to share with our readers too. We are hosting our first link party tomorrow and we would like to invite you to link up with us. We have a fun blog to co-host with us. Hope to see you there.

    Thanks!
    The Busy Bee's,
    Myrna and Joye.

    http://thebusybhive.blogspot.com/

    ReplyDelete
  6. I love pumpkin in things like scones, so I like the look of these. Will have to try it out :)

    ReplyDelete

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