Looking for the best Pumpkin Muffin recipe

[Ida Red]

Any suggestions?...
Preferably something on the lighter side.

[Adrienne]

4 eggs
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
confectioner’s sugar

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.

[NE_Elaine]

I made these muffins on Sunday morning and they were great. The recipe, as you can see, was very simple to put together and they tasted wonderful. I think they are even better this morning.

[junglekitte]

i have absolutely the BEST recipe. but its in ny, and im flying there saturday. i can find it next week if you want it....unless you plan to make these this weekend. let me know.

[Chris VR]

I'm bookmarking this thread for future reference, so please do post when you have time!

[AliceS]

I have a pumpkin bread recipe, do you think it can be converted to muffins? If so I will post it.

[Ida Red]

Yes, please do!

[Val]

Epi's Spiced Pumpkin Bread recipe always brings raves and can easily be used for muffins:

http://www.epicurious.com/recipes/rec...

[Dommy]

Good to hear! I have to bring in breakfast on halloween and I've decided on Pumpkin Muffins and this recipe was on my list to experiment with! :)

--Dommy!

[Dommy]

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...

http://members.aol.com/pmgon/Chowhound/Pocket_Punkin.jpg

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...

http://members.aol.com/pmgon/Chowhoun...

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... ;)

--Dommy!

[chowser]

Do you think it might have been the extra pumpkin that caused it not to rise as much? I have a recipe that calls for a can of pumpkin but doesn't specify which size. When I use the larger one, it turns out denser and doesn't rise as much.

[Dommy]

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...

--Dommy!

[julesrules]

I like the recipe Caitlin McGrath submitted for the muffin challenge (scroll down a bit for her entry):

http://www.chowhound.com/topics/show/...

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.

[Caitlin McGrath]

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!

[elise h]

Could I substitute regular milk for the buttermilk? Or regular milk and lemon juice? Or yogurt? or do you highly recommend the buttermilk?

[hoagy294]

These pumpkin chocolate chip muffins are delicious. I thought it was a weird combination but it rocks.
http://cake.allrecipes.com/az/Pumpkin...

[cooknKate]

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.

[doctor_mama]

These look wonderful, and right up my alley nutrition-wise. Is the maple flavor really distinct?

[cooknKate]

It's not noticeable as a standout, but I think they wouldn't taste the same without it. They are wonderful, and healthy too....you will love them.

[pmody]

I made them last night, and they're very yummy. I've gotten into a recent healthy muffin kick. They make great breakfasts. Thanks- this is a really nice addition to my growing collection :)

[SundanceKC]

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 egg
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.

[chowser]

This sounds good. I might make it into pumpkin bread. Where do you get cinnamon chips?

[SundanceKC]

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.

[chowser]

I just noticed this post--sorry! I'll keep an eye out for them at World Market. I haven't seen them at the regular grocery stores.

[geminigirl]

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...

http://www.kingarthurflour.com/shop/l...

[jeanmarieok]

King Arthur Flour has them, too. I can't find them in my grocery store, so I've ordered them from KAF.

[Ida Red]

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.

[SundanceKC]

I'm so happy you liked them!

And I don't know who Emily was... it was just the name on the recipe I was given.

Dried cranberries sound like a great addition. I'll have to try that next time.

[cervisiam]

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! :)

[chowser]

Add me to the list of people who liked the recipe. I didn't have cinnamon chips but it was great, a good mix of spices.

[Val]

Cervisiam, I'm going to try Emily's...but am just curious as to why you didn't like the Epicurious recipe?

[cervisiam]

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 :)

[sugarbuzz]

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.

[arifa]

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

Mix together:
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

[junglekitte]

i finally made it to ny and dug my cookbook out of my storage until.
here is the absolute best pumpkin muffin recipe.

4 eggs
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.

[darfar]

I would like to try out your recipe but am wondering what is "1 tsp loves"? Is that a typo or some special spice?

Thank you.

[VTtoMAtoCAfoodie]

I think junglekitte means 1 tsp of cloves not loves :)

[queenscook]

Just wondering why the measurement for sugar is so precise. Is that what a cup of sugar weighs? Recipe sounds good, but 1 cup of oil seems like a lot; I always try to use less in desserts.

[ScarletB]

Cooking Light has a recipe for pumpkin chocolate chip bread that is very good. It's made with vanilla pudding, I guess instead of apple sauce, to lighten it up with sweetness. We made them into mini-loaves a couple of Christmases ago, and they were very good!