While pumpkin spice lattes (and everything else) have been around for a few weeks now, I hadn't cracked open a can of pumpkin until this past week. And it's gonna be all downhill pumpkin from here! This recipe only required half a can of pumpkin, so I used the other half to make some pumpkin chili (pardon the ancient and terrible photos that went with this post, I was young).
Muffin Mondays are gaining popularity at the office so after last week's zucchini muffins, I took a poll on just how ready for fall people were. Would they prefer banana (no fall for me, please), apple (okay, I know, we're getting there) or pumpkin (wooo!! It's fall!!!!!)? The resounding winner was pumpkin. I also made these during the blood-moon eclipse so maybe they should be called Lunar Muffins...
I think there's some serious potential for cupcake liner companies to make a liner that has a 'fill here' line. Sometimes you get too much and they overflow (not a bad thing, necessarily) or you put too little and then you have a sunken cupcake/muffin. I know the expansion rates of the batter will vary by recipe but ya know, ball park estimate.
Let's keep the trend alive, more muffins next week!
From Joy of Cooking
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup milk
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1 stick unsalted butter, melted
- 1 teaspoon vanilla
- Sprinkling of chocolate chips
- Preheat the oven to 400 and line a muffin tin with liners (or spray with non-stick spray)
- In a medium bowl, combine the dry ingredients (flour, baking powder, salt, nutmeg, maybe some cinnamon if you'd like).
- In a large bowl, whisk together the sugar, eggs, milk, vanilla, pumpkin and melted butter.
- Once the wet ingredients are thoroughly combined, pour the dry ingredients into the wet while stirring gently.
- Using a wooden spoon (or other stirring utensil), stir the wet and dry ingredients together until fully combined.
- If you'd like, add the chocolate chips (or nuts) and fold into the batter.
- Pour the batter into the muffin liners, filling 3/4 of the way full.
- Bake for 30 minutes or until firm.