331738 Thu Oct 05 20:45:40 -0700 2006 47 31 Home Cooking 0 1925857 Any suggestions?... Preferably something on the lighter side. Thu Oct 05 20:45:40 -0700 2006 12037 Ida Red 1 1925980 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. Thu Oct 05 21:26:08 -0700 2006 1925857 11485 Adrienne 2 4145556 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. Mon Nov 03 03:46:46 -0800 2008 1925980 110306 NE_Elaine 2 5099626 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! Tue Oct 13 09:28:08 -0700 2009 1925980 186821 16crab 3 5112330 Oh I do it with canned too! "Fresh" is just what the recipe said :) I agree that if using actual fresh pumpkin it would pretty much have to be cooked and then pureed before going into the recipe. Sun Oct 18 11:13:35 -0700 2009 5099626 11485 Adrienne 4 5114355 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. Mon Oct 19 09:40:07 -0700 2009 5112330 186821 16crab 5 5117951 It was definitely 2 cups of pumpkin, out of a can. I don't know how much fresh pumpkin to start with to wind up with the 2 cups you need, maybe someone else can answer that. Tue Oct 20 13:35:34 -0700 2009 5114355 11485 Adrienne 6 5181996 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. Sat Nov 14 16:17:37 -0800 2009 5117951 12139 paulj 1 1926356 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. Fri Oct 06 00:11:59 -0700 2006 1925857 17067 junglekitte 2 1926451 I'm bookmarking this thread for future reference, so please do post when you have time! Fri Oct 06 00:58:04 -0700 2006 1926356 10027 Chris VR 1 1926455 I have a pumpkin bread recipe, do you think it can be converted to muffins? If so I will post it. Fri Oct 06 00:59:01 -0700 2006 1925857 15028 AliceS 2 1926673 Yes, please do! Fri Oct 06 02:55:15 -0700 2006 1926455 12037 Ida Red 1 1927022 Epi's Spiced Pumpkin Bread recipe always brings raves and can easily be used for muffins: http://www.epicurious.com/recipes/recipe_views/views/840 Fri Oct 06 11:06:33 -0700 2006 1925857 11983 Val 2 1928745 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! Fri Oct 06 22:06:51 -0700 2006 1927022 10659 Dommy 3 1932923 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/Chowhound/Moist_Punkin.jpg 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! Mon Oct 09 17:43:57 -0700 2006 1928745 10659 Dommy 4 1933292 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. Mon Oct 09 19:57:01 -0700 2006 1932923 39874 chowser 5 1933470 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! Mon Oct 09 20:53:23 -0700 2006 1933292 10659 Dommy 1 1927135 I like the recipe Caitlin McGrath submitted for the muffin challenge (scroll down a bit for her entry): http://www.chowhound.com/topics/show/276895#1461986 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. Fri Oct 06 13:16:37 -0700 2006 1925857 12120 julesrules 2 1972650 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! Wed Oct 25 21:47:27 -0700 2006 1927135 10074 Caitlin McGrath 3 4137917 Could I substitute regular milk for the buttermilk? Or regular milk and lemon juice? Or yogurt? or do you highly recommend the buttermilk? Wed Oct 29 22:55:06 -0700 2008 1972650 10025 elise h 2 5099280 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. Tue Oct 13 07:36:37 -0700 2009 1927135 79973 KarenKL 1 1927244 These pumpkin chocolate chip muffins are delicious. I thought it was a weird combination but it rocks. http://cake.allrecipes.com/az/PumpkinChclteChipMffins.asp Fri Oct 06 14:20:20 -0700 2006 1925857 16284 hoagy294 1 1927523 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. Fri Oct 06 16:05:57 -0700 2006 1925857 14083 cooknKate 2 1928251 These look wonderful, and right up my alley nutrition-wise. Is the maple flavor really distinct? Fri Oct 06 19:19:31 -0700 2006 1927523 11396 doctor_mama 3 1928329 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. Fri Oct 06 19:42:26 -0700 2006 1928251 14083 cooknKate 4 4146175 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 :) Mon Nov 03 09:06:54 -0800 2008 1928329 130504 pmody 1 1928764 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. Fri Oct 06 22:16:02 -0700 2006 1925857 23942 SundanceKC 2 1930077 This sounds good. I might make it into pumpkin bread. Where do you get cinnamon chips? Sat Oct 07 20:02:54 -0700 2006 1928764 39874 chowser 3 1930324 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. Sat Oct 07 22:57:26 -0700 2006 1930077 23942 SundanceKC 4 1933287 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. Mon Oct 09 19:55:48 -0700 2006 1930324 39874 chowser 5 4138020 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/landing.jsp?go=DetailDefault&id=1327 Thu Oct 30 03:46:03 -0700 2008 1933287 53762 geminigirl 3 4138030 King Arthur Flour has them, too. I can't find them in my grocery store, so I've ordered them from KAF. Thu Oct 30 04:11:04 -0700 2008 1930077 124908 jeanmarieok 2 1948763 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. Mon Oct 16 16:03:24 -0700 2006 1928764 12037 Ida Red 3 1950545 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. Tue Oct 17 01:36:23 -0700 2006 1948763 23942 SundanceKC 2 1956447 these are great--much better tasting than the darn pumpkin bread that i made last weekend from this recipe: http://www.epicurious.com/recipes/recipe_views/views/840 (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! :) Thu Oct 19 01:50:08 -0700 2006 1928764 13959 cervisiam 3 1956459 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. Thu Oct 19 01:57:39 -0700 2006 1956447 39874 chowser 3 1957878 Cervisiam, I'm going to try Emily's...but am just curious as to why you didn't like the Epicurious recipe? Thu Oct 19 18:04:30 -0700 2006 1956447 11983 Val 4 1959293 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 :) Fri Oct 20 03:03:13 -0700 2006 1957878 13959 cervisiam 1 1930071 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. Sat Oct 07 19:56:58 -0700 2006 1925857 15755 sugarbuzz 2 5181179 I'm going to try your recipe today. The rest of these recipes are to much of a hassle and look like some of the ingredients in rabbit food. I'll let you know how it goes. Sat Nov 14 09:18:44 -0800 2009 1930071 1124495 eneerglir 1 1932293 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 Mon Oct 09 12:17:30 -0700 2006 1925857 10383 arifa 2 5166368 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) Sun Nov 08 23:41:11 -0800 2009 1932293 1118858 ghostpeppergirl 1 1933234 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. Mon Oct 09 19:38:27 -0700 2006 1925857 17067 junglekitte 2 4134878 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. Tue Oct 28 13:51:33 -0700 2008 1933234 208488 darfar 3 4135066 I think junglekitte means 1 tsp of cloves not loves :) Tue Oct 28 15:35:18 -0700 2008 4134878 69497 VTtoMAtoCAfoodie 2 4135100 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. Tue Oct 28 16:13:33 -0700 2008 1933234 159087 queenscook 1 1972090 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! Wed Oct 25 19:02:40 -0700 2006 1925857 42934 ScarletB 2 5188929 Just as I was about to give up on Pumpkin Muffins, I gave Emily's Pumpkin Muffins a try, love the recipe! They came out light and flavorful, not dense or gummy likeother recipes. Next time will add nuts and dried berries, maybe orange zest too. Tue Nov 17 10:57:42 -0800 2009 1972090 134391 Lilylima