Looking for the best Pumpkin Muffin recipe
Preferably something on the lighter side.
1 cup veggie oil
2 cups fresh pumpkin, puréed
2 cups sugar
2 cups cake flour (all purpose has worked for me)
1⁄2 tsp each ground cinnamon, nutmeg
1⁄4 tsp each ground ginger, cloves, allspice
2 tsp baking soda
1⁄2 tsp salt
Preheat the oven to 350, butter and flour your muffin tin. I have made this as a regular cake, a bundt cake and muffins, and all shapes have come out fine.
Beat the eggs in a bowl until they’re smooth, then beat in the oil and pumpkin purée. Sift the remaining ingredients into a large bowl, then stir the two together. Pour into muffin tins, shake to get air bubbles out. Bake until solid.
Let cool, turn out, serve with powdered sugar.
This may be a silly question - but is the fresh pumpkin which is pureed cooked first, or not? I have only ever baked with canned pumpkin. I'm under the impression that to use a fresh pumpkin, you scoop out the insides, cook them and then puree, then proceed with recipe as if they were canned.
Please enlighten me!
I think so too - so I'm wondering aboutt the quantity...
If it read "2 cups fresh pumpkin, cooked and pureed" - it would mean you take 2 cups of raw (cubed,I guess?) pumpkin then cook and puree
but " 2 cups cooked, pureed pumpkin" would mean you cook and puree it and then measure out 2 cups... which is what I would measure out if I were using canned.
Hope th OP or someone who has tried this recipe can answer. I would hate to spend all that time peeling and cooking a pumpkin just to get the quantity wrong.
A 15oz can provides 2 cups of puree. With a rough allowance for seeds and skin, a 1 1/2 lb or more pumpkin or squash should provide enough flesh. Cooking shouldn't alter the weight much - boiling might add a bit, roasting might dry it out.
It would be simplest to buy a small pumpkin/squash, process the whole thing, and use as much puree as you need for the recipe Extra can be used as side dish, in soup, in pancakes, etc.
Well I made the this recipe last night and followed the suggestions to double the spices the spices (Cinnamon, Clove and Nutmeg) and add a big can of 100% Pumpkin (29oz instead of the 15oz can. Libbys brand). I kept everything the same (Added walnuts) and baked at 350 for 25 minutes. The batter made 35 muffins. And here are the results...
Sadly they didn't rise nearly as much a I'd hoped. and 25 minutes was a bit too long as several of muffins got burnt bottoms. :( So next time I'll cook for 20 minutes and double the baking powder. Despite those mishaps, the taste was DIVINE. It tasted just like one of my favorite gourmet pumpkin pies, just insanely spicy and rich in pumpkin. No one spice overpowered but your could make out the clove note, the cinnamon note and nutmeg note. Also, all that extra pumpkin the texture was just SO wonderful... take a look...
It was insanely moist, but not puddingy, it definatly had crumb... And aside from the baking powder and time, next time I'll also add more walnuts perhaps a cup and half instead of just a cup. But I think I found my pumpkin muffins!! YAY!! And I got the CUTEST Halloween Cupcake wrappers at Surfas for them too... ;)
Yeah, we think so, which is why next time, more baking powder! :)
And surprisingly the recipe did not come out 'dense'. But super moist, almost bordering on bread pudding... I've decided to name them for my breakfast "Pumpkin Pie Muffins" because they have almost a similar texture to the filling...
I like the recipe Caitlin McGrath submitted for the muffin challenge (scroll down a bit for her entry):
I like the assertive spicing which is much more in line with my tastes than the average recipe. It is also a fairly light recipe and I'm sure it could be made with whole wheat flour.
Thanks, julesrules! My recipe is does have more spice than many, which is the way I like it, obviously. I usually make them with whole wheat pastry flour. They're good with chopped apple in them, too.
Frankly, I was surprised that Mrs. Smith chose to include my recipe, and then rated it as highly as she did (not so highly on her scale, but higher some than others), considering she admitted she doesn't even like pumpkin!
Kudos to Caitlin McGrath for her recipe. Made it this weekend with a combo of whole wheat and white flour and they came out AWESOME. Poured half the batter into mini muffin tins, and the rest in standard muffin tins, and they were perfect for Sunday morning brunch. Still enjoying the MOIST leftovers 2 1/2 days later.
These are divine.
Pumpkin Maple Muffins
*Preheat oven to 375 degrees.
Whisk these ingredients together in a large bowl:
1 3/4 C. whole wheat flour
1/2 C. pecan meal (1.5 oz. pecans, ground, almond meal works well too)
2 T. ground flaxseed
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
In a separate bowl, whisk together these ingredients:
1/3 C. maple syrup
1/2 C. packed brown sugar
1 C. pumpkin puree (I use canned)
1/2 C. buttermilk
1 egg, slightly beaten
2 T. butter, melted
2 T. unswt applesauce
1/3 C. raisins (optional, you won't miss them if skipped)
1. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.
2. Immediately spoon batter into a greased 12-cup muffin tin.
3. Place in the center of a preheated 375 degree oven and bake for 20-25 minutes.
4. Check muffins after 20 minutes, muffins are done when you lightly touch the top of one of the muffins and it springs back.
5. Let cool for five minutes in the pan and then remove muffins and let cool completely on a wire rack.
For a lighter option, these were delicious.
EMILY'S PUMPKIN MUFFINS
Serving Size : 12
1/4 cup butter -- softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup low fat sour cream (I used lowfat yogurt)
1/4 cup 2% milk (normally I'd use skim -- but I've got 2% right now)
1 2/3 cup pureed pumpkin
1 tsp vanilla
3/4 tsp ground ginger
1/2 tsp cloves - heaping
1 tsp cinnamon - heaping
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup Cinnamon Chips
Preheat over to 350 degrees.
Cream butter and sugars. Add the sour cream and next 7 ingredients (milk
through cinnamon) beat well.
Stir together flours, baking soda and salt in a small bowl. Add to wet
mixture and beat until combined.
Pour batter into muffin tin sprayed with cooking spray. Bake until a
toothpick tests clean - about 35 minutes.
Hershey's makes them, and I found them in the chocolate chip area at my local basic grocery store. I understand some areas of the country might not carry them yet.
If you can't get them, butterscotch chips would probably be good, and the muffin would be fine without any chips as well.
A few other notes, now that I'm thinking back — this makes enough batter for about 18 muffins, and I used the entire can of pumpkin (Libby's brand, fyi) and didn't bother to measure it out, and everything turned out fine. Seemed like a fairly forgiving recipe.
I just had my first experience at a World Market in Santa Fe, had never heard of them before but it was fun to look at all the interesting stuff. I did buy a bag of capuchino chips and asked about the cinamon chips but they didn't have them...I'm hoping they hit stores eventually...until then you can buy them on line, which I was thinking of doing at the holidays...
OK, so I decided to make these, mainly because I could conviently use up one small can of pumpkin...
and THEY WERE GREAT!
I had to make a few changes... didn't have whole wheat so I soaked 1 cup of quick oatmeal with the pmupkin-milk-yogurt and no cinnanmon chips (how would one make cinnamon chips I wonder...), but I folded in dried cranberries, pumpkin seeds and walnut pieces and made a oatmeal/walnut streusal topping.
I hope to get around to trying the other recipes, but I was so pleased with Emily's, whoever she is.
these are great--much better tasting than the darn pumpkin bread that i made last weekend from this recipe: http://www.epicurious.com/recipes/rec...
(also didn't have whole wheat flour so i used almond meal instead, also didn't use cinnamon chips)
i took caitlin's tip (from julesrules post above) and glazed them with lemon/powdered sugar--really really good. can't wait to make more tomorrow! :)
the bread didn't taste as "full" as i was hoping, as though something was missing from it. i think the addition of the yogurt (sour cream), milk, and vanilla really helped enhance the flavor. another thing, is maybe the butter also made a difference (as opposed to oil that the epicurious one used)
actually, i'm very guilty throwing in spoonfuls of yogurt/sour cream into batter to ensure moistness :)
I've been making this recipe for a few years now. I can't remember who gave it to me but it's pretty good.
Pumpkin Apple Streusel Muffins
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped granny smith apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Let sit for a few minutes. Batter will seem a bit stiff but after the apples emit some of their juices it will become more runny. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
if you're looking for a less bready muffin, i highly recommend using the recipe for the monastery of the angels pumpkin bread. these come out light and are soooooo good:
Monastery of the Angels Pumpkin Bread
3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
4 each eggs -- beaten
1 cup vegetable oil
2/3 cup water
2 cups pumpkin
Whisk together eggs, oil, water and pumpkin. Add sugar and mix well. Sift in, flour, soda, cinnamon, nutmeg and salt. Beat 2-3 minutes, until well combined.
For muffins, bake at 350 for 20 minutes.
For loaves, 350 for 50-60 minutes, depending upon the size of the loaf pan.
Source: Sisters of the Monastery of the Angels via LA Times
I make an almost identical recipe but reduce the oil and sub mango juice for the water - also mix a little mango jelly in the water. It seems to round out the pumpkin flavor without overpowering it (which is exactly what I was attempting to do) I added a bit of ginger in too. The muffins were awesome - moist and buttery tasting with full on pumpkin flavor. Yummy (and simple)
i finally made it to ny and dug my cookbook out of my storage until.
here is the absolute best pumpkin muffin recipe.
1 c oil
10.7 oz pumpkin
10.7 oz sugar
1 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1 tsp loves
1 tsp nutmeg
1 tsp baking soda
8 oz. flour
preheat oven to 350
combine eggs, oil, and pumpkin until smooth.
stir together dry ingredients and add to the wet.
bake :) you can also top it with a streusel topping before baking. or add nuts to tbe batter or just on top (like pecans)
tell me what you think. i really think its the best.
Hi! I followed this recipe
But double the spices the spices (Cinnamon, Clove and Nutmeg) and added a big can of 100% Pumpkin (29oz instead of the 15oz can. Libbys brand). I kept everything the same (Including the 1 cup walnuts) and baked at 350 for 25 minutes. The batter made 35 muffins.
I did try adding the additional baking soda, but it didn't work, made it kinda taste funny. So I stick to the original.
Also I'm so sorry AOL ate all my picture, but the muffins had a VERY Glossy finish to them (That is why they reminded me of Pumpking pie) and a VERY delicate texture to them (They became smooshed and smudged easily) but if placed in a nice carrier and topped with something like cream cheese frosting, they would make awesome breakfast treat (Which is why I made the recipe)
I am glad this thread was revived because we have about a dozen sealed bags of pumpkin puree in the freezer that need to be used. For breakfast this morning I made the pumpkin muffins from Caitlin McGrath's recipe. The recipe is quick and easy and the muffins turned out terrific - light & fluffy with heaps of flavor. Where the recipe calls for 2 Tbs of cinnamon, I substituted 1 Tbs cinnamon and 1 Tbs garam masala.
The recipe yielded 9 standard size plus 6 jumbo muffins.