Tuesday, November 2, 2010

Pumpkin Muffins

Pumpkins are in season! Every time I see them at the grocery store, I am tempted to buy some, but I never do because cooking pumpkins seems like a lot of work. It's hard to cut and peel and it takes time to cook. However, that doesn't stop me from using pumpkins in the kitchen. There are canned pumpkins for lazy people like me. They are perfect for pies and quick soups. This pumpkin muffin recipe also calls for canned pumpkins. The aroma of the spices reminds me of the holiday seasons, which is actually around the corner. These muffins are for grown ups, slightly sweet and a bit spicy. You can increase the amount of sugar to one cup and reduce the clove and nutmeg to 1/4 tsp for a more kids-friendly version.

Pumpkin MuffinsPrintRecipe
3/4 cupsugar
1/2 cupoil
1/2 cupmilk
1 cupcanned pumpkin
1/2 tspbaking soda
1/2 tspbaking powder
1 tspcinnamon powder
1/2 tspclove
1/2 tspnutmeg
1 1/2 cupswhole wheat flour
2/3~3/4 cupwalnuts


  1. Preheat oven to 350 degrees. Place baking cups in each cup in the muffin tin. (or lightly grease the cups, sprinkle flour, then shake off excess flour. )
  2. In a large bowl, whisk the egg and sugar until the mixture becomes pale yellow. Mix in the oil, milk, pumpkin, baking soda, baking powder, cinnamon powder, clove and nutmeg.
  3. Add the flour to the mixture and mix with a spatula until it's incorporated. Please remember this dough may be a bit thinner than regular muffin dough.  Fold in the walnuts.
  4. Add the mixture to the prepared muffin tin. Bake for 25 to 30 minutes. Check for doneness by inserting a toothpick near the center. If it comes out clean, it's done. Take out the muffins from the tin, and cool on a rack.
 Yields 12 muffins