promised pumpkin muffin recipe!
i finally made it to ny and dug my cookbook out of my storage unit.
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.
This time of year I'm a sucker for seasonal items like pumpkin bread, pumpkin bagels, pumpkin lattes, etc. I'm tempted to try out this recipe. 2 questions:
1. Fresh pumpkin or canned pumpkin?
2. Have you experimented with cutting the oil or replacing some with butter, etc?
I use canned pumpkin. Only issue I've had with it is to make sure I remove it from the oven before it's fully done; about two or three minutes early. The muffins continue to bake while cooling in the pans and, although the muffins are still very good, their texture suffers if they are even slightly overcooked.
we used canned pumpkin with this recipe but i bet fresh would probably taste better than canned. i've done both when making a pumpkin pie and you can definitely tell the difference.
i haven't experimented with cutting the oil in this recipe but you could try replacing some of it with applesauce. i've done that with other recipes and it tastes good.
i just made these muffins (with fresh pumpkin--have tons left over from TG). you don't suggest how long to bake them. i baked for 15 minutes, then another 2--17 all told. they are SOOO delicious and SOOOO moist and SOOOOOOO easy--my new favorite. How long do you bake them for?
Last year I wanted to try these pumpkin muffins from the Kraft Foods website.
I had my son mix up the ingredients while I cooked the Thanksgiving meal. He is recipe dyslexic and he combined all of the ingredients together and used a whole can of pumpkin rather than a cup but the result was a deliciously moist pumpkin batter. I only had a 12 cup muffin tin so I put the remaining batter in a glass pie plate and cooked it too. In the end we had 12 cupcakes and a small cake but it was delicious. I think because of the extra pumpkin the cooking time was extended to maybe 25-30 min. I'm going to make this for TG again this year as a two layer cake and frost the tops only with cream cheese frosting.