Wednesday, October 17, 2012

Perfect Pumpkin Muffins

 Ahh, so the cobbler I made (twice) for Bryan's birthday wasn't a hit with him. He isn't a big fruit-in-desserts fan. But he did say he likes pumpkin, so I went about finding a recipe for some muffins to bake for work. I like muffins/cupcakes as they are easy to transport, they are the perfect serving size and they look cute.

Pumpkin just screams Fall. Well, maybe it just speaks it loudly.  It is a beautiful color, the smell is amazing and you can make a savory or a sweet dish with them. You carve them for Halloween, use small and big ones for decorations and throw them in the compost pile when you are done.

I searched the Internet and found a recipe on the Libby Pumpkin website. The original recipe was a diabetic friendly recipe as it had sugar substitute, but since we don't have to deal with that issue here, I made some changes to the recipe.  They were a big hit at work. The only 'complaint' I had was that there wasn't cream cheese frosting. Duly noted; however, I didn't have any in the fridge or I would have made some frosting.

Pumpkin Muffins (adapted from the Libby's website)

1-1/2 cup flour
1/2 cup sugar
2 TBSP brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 cup chopped nuts
1 can pumpkin (not pie filling)
2 eggs, beaten
1/4 cup + 2 TBSP buttermilk
1/4 cup + 2 TBSP sour cream
2 TBSP oil
Turbinado sugar

Preheat the oven to 350 degrees F. Coat 18 muffin tin cups with non stick spray.  In large bowl, combine the dry ingredients.  In a smaller bowl, combine the wet ingredients. Stir the wet ingredients into the dry ingredients in the large bowl, stirring just to combine. Spoon the mixture into the prepared muffin tins; sprinkle each one with a pinch of Turbinado sugar.

Bake for 32 to 35 minutes, checking after minimum time. Cool in pans for 5 minutes and then turn out onto a cooling rack to finish cooling.

Everyone commented that they liked them as they were not overly sweet.  Sometimes you want a 'sweet' but don't want to be overcome by sweetness.

These fit the bill perfectly.


grace said...

buttermilk AND sour cream AND pumpkin--i'll bet these are the most moist muffins ever. :)

carl david said...

I've never had a pumpkin muffin. I'm curious of how it'll taste but I can tell that it'll be delicious. Happy Fall and Halloween.
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Kitchen worktops lady said...

This might -- I won't get too excited but it just MIGHT -- be even better than pumpkin pie. And I never thought I'd ever say anything was! Happy Thanksgiving!

Patent Attorney said...

Yum, usually I'm not a huge fan of pumpkin but this sounds and looks like a treat!

London Accountants Worker said...

I can just tell by looking at these that the texture is just gorgeous! Thanks for the excellent recipe!