So it’s Saturday again, and like always, I made some breakfasty baked goods. Pumpkins are on sale post-Halloween, so I picked up a nice big one and roasted it last night. When I think of what to do with pumpkin, I always think of pumpkin muffins. When I was growing up, my mom would often make pumpkin muffins with her freezer store of roasted and pureed pumpkin. When I decided to do the same, I realized I don’t have her recipe! I resorted to another one I’d copied out of my friend’s copy of the November 2006 issue of Gourmet. We’re getting a little Gourmet-heavy, but what can I say? I love that magazine.

I love these muffins too. The pumpkin makes them light and tender. The only changes we made to the recipe were that we used pumpkin we roasted ourselves (instructions on doing that later– I’ve got to spread these things out a bit if we want to have a post a day for the whole month!), and that I added a bit of whole wheat flour instead of using 100% white flour. I think these muffins are good candidates for some whole wheat flour, especially if you’re using home-cooked pumpkin instead of canned, which is a bit thicker. The pumpkin makes the muffins light enough to take a bit of whole-wheat heaviness. The original recipe calls for 1 teaspoon of pumpkin pie spice, but I’ve never understood the point of pumpkin pie spice. I want to have control over my proportions! So for the spices, feel free to adjust the ratios to your own liking. I’ll have to get my mom’s recipe so I can do a taste test.

Without further ado:

Pumpkin Muffins adapted from Gourmet Magazine

3/4 cup whole wheat flour
3/4 cup all -purpose flour
1 tsp. baking powder
1/2 tsp. baking soda

1 cup pumpkin
1/2 cup vegetable oil
2 eggs, beaten
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1/8 tsp. nutmeg
1 1/4 cup sugar
1/2 tsp. salt

Preheat your oven to 350.

In a small bowl, mix together the flours, baking soda, and baking powder.

In a medium bowl, combine the pumpkin, eggs, spices, sugar and salt. Add the dry ingredients to the wet ones, and stir them just until you don’t see any more flour powderiness. The mixture should be lumpy, so make sure you don’t overstir these.

Plop generous lumps of dough into a well-greased 12 cup muffin tin. If you have muffin liners, use those instead. You’ll save yourself time and oil. Sprinkle sugar onto the tops of each muffin.

Bake the muffins for about 30 minutes. They’re done when the tops are golden and a toothpick inserted into their centres comes out clean.

Advertisements