Since it’s fall, and nothing says fall like pumpkins, I decided to make something out of pumpkins. I used to hate eating anything with pumpkin in it, just because the taste was so foreign to me. Then one holiday dinner, many years ago, I decided to give pumpkin pie another try. I had it with Cool Whip, and loved it. That just goes to show that you might like something that you used to hate.
I only ever made the classic pumpkin pie once on my own, and that was only a couple of months ago! Anyway, I wanted to make something different out of pumpkins, so why not a pumpkin muffin? It was simple enough and I’m always looking for something delicious to eat for breakfast. For the pumpkin muffins, I decided to try Dorie Greenspan’s recipe in her book, “Baking, From My Home To Yours.”
These muffins have a wonderful texture and great pumpkin flavor. After a long (or short) night’s sleep, eating these in the morning will definitely help start the day off right.
To get started, put together the dry ingredients. Then beat the butter until it gets soft.
Add the sugars into the butter.
Now add the eggs and vanilla extract.
Then the pumpkin and buttermilk.
Here’s the finished batter. Looks almost like chocolate chip cookie batter! For muffins, you don’t want to over mix the batter (which I always tend to do because I want the batter to be well-mixed), so I did what Dorie recommended and towards the end of pouring the dry ingredients in, I used a rubber spatula to mix the rest of the ingredients. Over mixing ruins the texture of the muffin.
Recipe adapted from Baking: From My Home to Yours
makes 12 muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
5/8 teaspoon pumpkin spice
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 (packed) light brown sugar
1/2 teaspoon pure vanilla extract
3/4 cup canned pumpkin
1/4 cup buttermilk
1/2 cup raisins
1/2 cup chopped walnuts
Sunflower seeds for topping
- Preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.
- Whisk together the flour, baking powder, baking soda, salt and spices.
- Beat the butter until soft. Add both sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk.
- With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
- Bake for about 24 minutes.
I have one more treat to show you. After I made these muffins, I went to a wedding banquet and had me some cake! Here’s how the cake looked like.
It was a very simple cake, but still tasted great. The colored frosting tasted a tad different, probably because of the food coloring, but it didn’t taste too bad. I still loved the cake. So moist and soft.