pumpkin muffins
See, now I’m a girl who keeps my promises, eh? About everything but picking up the dry-cleaning, at least. As I expected, these pumpkin muffins were a cinch, which is good, because I expect that from my muffins. They should max out at two bowls for prep, you should be able to mix them by hand and there shouldn’t be any excessively difficult steps. It’s not rocket science.
This recipe was all of that, plus, I discovered something - you know how they always say not to over-mix muffins? A large wire whisk, when mixing by hand, really allows you to incorporate all of the drying ingredients quickly without mashing them up too much. It’s made it much harder to overdo it, despite my better efforts.
And now, the part where I am a moron, because what entry would be complete without a little self-deprecation? Evidence the first: the recipe calls for a solid-pack pumpkin puree. What did I buy? Pumpkin pie filling; you know, the stuff doctored up with sugar and spices and some crap with a lot of letters. In my first attempt at the batter, I had already mixed the sugar with the eggs and oil when I realized the pumpkin already had enough sugar. So, I dumped it (please don’t ask where, because the state of our kitchen drain is unappetizing at best). But, then it turned out that maybe the pumpkin pie filling didn’t have enough sugar, but at this point (evidence the second) I had run out. Of sugar. It baffled me too. The muffins could use some more, both sugar and spice, which was by the way the other thing that I skipped, assuming the pie filling had enough. Well, meh, not enough for my tastes.
Despite my every attempt to wreck them, they’re a good pumpkin muffin, worthy of your palate. I can’t attest to whether the actual recipe, should you follow it, contains the correct amount of sugar or spice, for already-cited reasons, but who doesn’t adjust those things to taste, anyway? The sprinkling of cinnamon-sugar on top gave it a nice crisp on top when it came out of the oven, though unsurprisingly, it was somewhat softened by the time I took the better-lit pictures this morning.
Finally, in case you thought I was joking about my unbridled fervor over the new Gourmet issue yesterday, I offer up this evidence:
And this excludes the ones I determined too much of a calorie-heft for a weekday night, but am saving for later.
Pumpkin Muffins
Letters, Gourmet, November 2006
Adapted from the American club, in Kohler, Wisconsin
1½ cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
1/3 cup vegetable oil*
2 large eggs
1 teaspoon pumpkin-pie spice
1¼ cups plus 1 tablespoon sugar**
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350 degrees F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1¼ cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
* Oh jeez, I messed up on this, too, using a ½-cup instead. It’s amazing anything ever turns out in my kitchen. That said, I also can’t attest to the oil-levels in the muffins either, though mine are fine.
** OMG! This too! I for some reason kept ¼-cup aside, and wondered why the recipe called for so much. I didn’t use it all.
I’m so glad to see this recipe! I love pumpkin muffins and have had the hardest time finding good ones to buy or even good recipes to make. (My all-time favorite pumpkin muffin is from Firehook Bakery in Washington, D.C. It is the apotheosis of pumpkin muffin-ery, and cannot be improved upon. It’s a very good thing that I don’t live in Washington any more, since my waistline was suffering from such regular indulging in pumpkin muffins.) I will definitely try these very soon.
I also wanted to tell you that I made your orange chocolate chunk Bundt cake for a weekend house party and it turned out beautifully, even with chocolate chips instead of chunks and seriously inferior oranges. It was delicious–thanks for the recipe!
I will give these a try. DH loves almost anything pumpkin flavored.
(PS…my ‘bland’ squash soup…I used banana squash instead of butternut squash. I wonder if that was my problem. I was in the local veggie market and noticed that what they had labeled as ’squash’ when I purchased it, was now labled as ‘banana squash’. I guess I just assumed I was buying the right stuff. So I will try the recipe again, but this time I will buy the right squash! Helps to know what a butternut squash actually LOOKS like :o) )
I… I… I thought I was the only one who tabbed and color coded my magazines recipes for later attempts. *blink* I heart it. I totally heart it.
I haven’t yet attempted muffins because the recipes always sound so darn complicated. I might make an attempt… eventually… :) Thanks!
You should have been over on Saturday when Creepy Uncle Steve suggested that I roast the Pumpkin Seeds he was gutting from my pumkin. He must of confused me with you, and I said so.
Also, your tupaware is taking up valuable storage space. I have a whole shopping bag full. When ever you’re ready to pick it up!
Hey, your new blog site looks wonderful. Love it.
I am a big fan of the pumpkin muffins–we have them year-round and this time last year, they were one of my then infant son’s first foods.
I am a very big fan of adding a good handful of chocolate chips to pumpkin muffins. Ghiradelli chips are perfectly melty and use real and not imitation vanilla and enhance pumpkin very much.
Is it wrong that as soon as I saw these I thought…OOOOOO what a perfect place to put a giant dolop of cream cheese frosting?!?!?!?!
Like others, I’m so glad to see that I’m not the only one out there that tabs all my cooking magazines - and like you, I have many tabs on this month’s Gourmet! I went out and bought a deep dish quiche pan for the gorgeous pumpkin caramel pie right away - and I’m planning on making the squash souffle for an easy dinner this week!
Your posts are wonderful -
Jess
deb-
those look great! a lady that i work with made pumpkin muffins last week and she used the recipe from the inside of the label from, i think, a can of libby’s pumpkin. they were awesome! she made them bite size which is dangerous because you just lose count.
Wait wait! Are you going to post the granola recipe? It is tempting and I’d like to try it.
-just thought I’d ask.
I MUST make that for my husband. He will marry me all over again if I do that!
Thanks! I love all things pumpkin, and this is different enough from my pumpkin cupcake recipe.
I will try this soon!
Deb, I’ve been reading your Smitten archives as I do from time to time and… just thank you thank you thank you for having so many intelligent, thoughful things to say. You have a way of articulating your feelings that I envy and admire and while I wish I had your talent, I’m happy to settle for being a witness to yours. I’m at September 2003 - so much of what you were feeling then rings true for me right now and your observations make me feel so much stronger.
Um…YUM. These are the kind of muffins that make me want to run away from work with a thermos of cofee and a wicker basket packed tight with these lovelies. Thanks for the great tip about the wire whisk for mixing!
laughed out loud about your lovely writing - this situations sounds only too familiar…;)
the muffins look great, love the cinnamon-sugar on top - I think I will give them a try soon - but then with canned solid-pack pumpkin ;)
o yes - one question though; what is pumpkin-pie spice? is it made out of pumpkin or is it a combination of other spices to flavour pumpkin pie??
I love your “Despite my every attempt to wreck them, they’re a good pumpkin muffin”…you sound like my sister-in-law…she always says that.
Looks lovely babes…I love your new blog…it’s a happy moment in my day, thank you so much!
I live in New Zealand and pumpkins are big here, so I’m always getting them in my veggie box and looking for ways to use them up. This recipe looks great. Question though, I’m not going to use canned pumpkin with such an excess of the fresh stuff…so what process is the canned stuff that you mention put through, d you know? Also, as Julia says, what mixture of spices d’you use for pumpkin pie? Cinnamon, nutmeg, cloves? What’s the scoop? Thanks Deb…keep on spreading pleasure as you do so well…
I´m with samphire about the adaptation for us without the canned version and the spice mix. Will steaming and then processing a regular pumpkin do?
Gretchen - I’m glad you loved the cake! I have a need here to say that it’s not my cake, but Ina Garten’s, you know, so when she sues me one day - or worse, doesn’t hire me - I can point to the fact that I made an effort. As for your favorite muffins, you should totally write into Gourmet and see if they can get the recipe for you. It’s how I found these!
Lisa - It might be the different squash, but I think that it’s very easy for squash soup to be bland. Squash is lovely, but it’s not any kind of palate-pow; it’s more subtle and comforting… which is why I prefer recipes that spice it up.
Yvo - Oh you should! Really, they’re a great way to start baking because they’re on the simple side and there’s only one big rule: don’t over-mix. After that, all you need is a good recipe.
Jocelyn - I can totally see you saying that, “who do you think I am? Debbie?” and it cracks me up. I saw the pics and would have loved to come. I’ll get the container soon, or we can have a Ladies Lunch.
Heels - Thank you. Chocolate? Of course, I’m taken aback, but almost-certainly, my husband has read this and will ask me why, if I love him, I didn’t put chocolate chips in mine, too. I’m with you on the Ghiradelli dark chocolate chips but their white chips, shockingly, have not an iota of chocolate in them. In fact, they call them “white chips” on the bag to cover their asses. Their white chocolate baking bars, however, are the real deal. I know you didn’t bring this up; I just get a little tangential!
Christine - Nope! I thought the same thing. In fact, I was thinking about whipping up some cream cheese and sweetening it a little to bring to work, but we had none. Le sigh.
Jessica G - I loved that pumpkin caramel pie, too. I love the idea of sweetening anything with homemade caramel. I did this for this chocolate cheesecake, and it adds a real depth-of-flavor missing in un-cooked sugar. Let me know how it goes!
Bawdy Penguin - Three to one, my inner calorie-counter wants to tell you, is the ratio of little to big muffins, but that would be weird, right? So, I’ll just say enjoy them. I’ll have to check out that recipe and see how it lines up with this; these are very simple so maybe there are more ways to jazz them up.
Lisa - Finally did. It’s awesome. My yogurt has never had it so good.
Ombra - Hee. I do that too, but I always say “If you do [something-or-other, usually the dishes], I’ll MARRY you!” and then he says, “But I’m already married.” I think he misses the point.
Tammi - Let me know what you think of it.
Mara - Thank you.
Sarah - I forgot to mention that, you know, muffin batter is a little thick for whisks, so you’ll end up doing some cleaning off. Still, the technique incorporated it evenly and quickly, without over mixing, so I’d do it again.
Julia - I don’t actually have pumpkin pie spice, which is just a blend of cinnamon, ginger, nutmeg and allspice. There’s a good basic recipe here, which coincidentally adds up to 1 teaspoon, so you could just use those amounts and not pre-mix it.
Peabody - I made FOUR mistakes. I mean, am I broken? I understand intentionally adjusting things in a recipe, but I did this four times, and not intentionally. I’m scaring myself.
Samphire - Yes. You roast the pumpkin in the oven until it is very soft, scrape it off the skin and whirl it in the food processor. Voila! Fresh pumpkin puree.
deb - made these last night at your inspiration. very dense, but very moist. i added a little bit of nutmeg to the cinnamon-sugar topping, which i loved. wonder if there’s a way to make them a bit airier. cream cheese frosting is DEFinitely a consideration for next time. thanks for the idea!
Deb, I just made these and the spinach quiche today and YUM!!!! Not only were both recipes easy to make (a must for me) but they are delicious!
Interesting re the ghiradelli white chocolate–I am snooty about the white chocolate’s claim that it’s chocolate at all, so I almost never use it, except to help decorate pretzel rods, but even then, the main pretzel cloak is bittersweet chocolate!
I made these for Halloween, but I made them cupcake size (got 14 out of them) and did a cream cheese frosting (dyed green for the whole pumpkin effect). They were pefect! I *only* used a cup of sugar, which I think could be lessened if you’re going to do the frosting. Thanks for the recipe!
I finally made these this weekend. They were so good. Mine were very light. I made 1/5 x the recipe - ’cause I figured I might as well just use the whole can of pumpkin. I think they might be good with some raisins or cranberries added.
I just made this and my son declared them the best muffins ever :)
Now to taste my colossal cubes of cheer…
I stumbled on this recipe and have just made them. They are AWESOME. Airy, crispy on top…wow. I used one cup of sugar and ’speculaas’-spices, which is Dutch and basically what you threw in yours ;).
Ad I missed the comment on what to do if you have none of that canned pumpkin, so I just cooked some pumpkin and mashed it with a fork. Roasting probably gives you more pumpkin-flavor, though…
Thanks!
So… I found this recipe and just made them. YUMMMY! I’ve been on a muffin kick for the past month+ and so far this is the best recipe. Of course, I had to deviate a little bit for the sake of “healthier”. For the sugar, I used only 1 cup instead of 1 1/4 using 1/2c regular and 1/2c raw sugar. For the flour, I used part white and part organic whole wheat. For the oil, I used part oil and part applesauce. Lastly, I had to add more pumpkin (about 1/4 cup) and a few xtra shakings of pumpkin spice and cinnamon. Hey, we love those flavors!
These are delicious - they’re even better the next day. I’d suggest serving them after they’ve sat out quite a bit, rather than right out of the oven.
Truly amazing pumpkin muffins. (I added a bit more pumpkin pie spice, of course.)
I stumbled upon your recipe and made them today. I DID have the right pumpkin goo but no pumpkin pie spice, so I improvised with a few shakes of allspice, ginger and cinnamon. They were wonderful! My picky kids even gobbled them up! I think next time I might cut down on the sugar a little, but other than that they tasted great and looked beautiful!
just made these. love them! very soft and moist. i followed the directions. next time i will try adding chopped pecans on top. yum!
I was in the mood for pumpkin yesterday, and couldn’t find my best pumpkin muffin recipe, so I thought I’d see what you had along those lines. Well, WOW. Fabulous. I made them as written; however, had to cobble together my own mix of cinnamon, allspice, ginger, nutmeg and cloves. Anyway, they have supplanted my usual go-to pumpkin muffin recipe. THANKS!
I just made these this afternoon. I didn’t have pumpkin pie spice so I used 1/4 tsp nutmeg, 1/4 tsp ground ginger, and 1 tsp cinnamon. Because of the cinnamon in the batter I just sprinkled the tops with sugar. I also used whole wheat flour. They turned out beautiful and are VERY tasty. Thanks for the recipe!