Pumpkin Muffins

October 10, 2015

pumpkin muffins

I am on baby watch in BC, waiting for the arrival of our first grandchild. I found this recipe for pumpkin muffins when my daughter had a craving for pumpkin muffins. It is an Isa Chandra recipe so I was pretty confident it would work as I’ve used many of her recipes before. My daughter is not vegetarian but declared this recipe better than Starbucks. I followed the original recipe to a tee, except for adding some pumpkin pie spice mixture, an addition I would highly recommend. And the original recipe called for soy milk and I used an almond coconut mix (Well maybe I didn’t follow the recipe to a tee. LOL)

As the recipe dictated, I used all unbleached white flour, an action that pained me more than you can imagine. But the muffins turned out great. I will definitely make again and again, adding a bit of whole wheat. [note, I have made again and you can use 3/4 cup whole wheat and 1 cup unbleached and no one will ever know, Kelsey didn’t]

The original recipe can be found at this link on the Post Punk Kitchen blog.

  • 1 3/4 cups all-purpose unbleached flour (or a mix of whole wheat and unbleached)
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 tsp pumpkin pie spice
  • 1 cup pureed pumpkin (from a can; do not use pumpkin pie mix)
  • 1/2 cup plant based milk
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses

Preheat oven to 400°F. Lightly grease a twelve-muffin tin or use paper liners. (note, not sure if these will stick to regular liners as I used parchment paper liners and they worked excellent. The liners peeled off easily.)

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry and mix just until combined.

Divide batter evenly into the 12 muffins. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

The perfect muffin for a Thanksgiving weekend brunch. Enjoy and happy Thanksgiving.

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