Since I was plotting the baking of these muffins for a while, I started thinking about what else I might need to up the ante. Normally when I make muffins, I just spray the pan and don't bother using muffin cups. I knew I was going to take these to work (and give them to G's UPS man-long story) and that I was going to need more cups to make pumpkin cupcakes for my work potluck next week. I stopped by Joanne's after work and picked up all these fall goodies- for 40-70% off!
Now I know you're wondering why I needed all of this for a few muffins...well it's no secret that I like to stock up. I admit it. I've tried to slow down lately since the bf thinks I'm a baking/kitchen tool hoarder (Wouldn't it be the worst if you REALLY wanted to make brownies and didn't have enough chocolate or no citrus juicer/zester to make that refreshing lemon gelato???!!!).... Well after seeing Bree's post on her baking pantry, I realized I really need a lot more things! haha My ingredient stock is fairly up to par, but I barely have any cookie cutters, icing tips, food coloring, baking cups, etc. And these were on SALE, so it's OK... :) Don't feel too bad for me, I'm working on my Christmas wish list as we speak!
I really do need to organize my baking cabinet soon. I might even take a few photos for you once its all done. After the main cabinet is organized, my grand plan is to keep flour, sugar, etc. in large glass canisters on the counter and have plastic drawers in the pantry/under the island for all my cutters/other decor. HEAVEN! OK you caught me- my grand grand plan is to have a super amazing kitchen with zillions of storage space and a craft room! Hey- a girl can dream....
Sorry I got a little carried away...I've had this pumpkin recipe for some time now. Not sure where it came from originally, but I got it from my dearest momma a few years ago. I don't remember her making this as often as the banana bread, but she does have a delicious pumpkin cake with cream cheese icing that she still makes for my little brother when he comes to visit (his fav). Yum!
Originally it was a bread recipe, but I found that sometimes the insides would get a bit gooey if not cooked the perfect amount of time, so I started making mini loaves, then it turned into muffins and mini muffins. In college I nannied for a family and made these for the kids all the time. That's when I swapped oil for applesauce and whole what flour for AP- and no one knew the difference. Everyone gobbled them up!
Again, apologies for the iphone photos... my camera will be returning to work soon!
Perfectly Spiced Pumpkin Muffins
- 1 c cooking oil (or unsweetened applesauce)
- 2 c sugar
- 2 cups (1 16oz can) pumpkin puree (NOT pumpkin pie mix)
- 3 c white whole wheat flour
- 2 tsp baking soda
- 1 tsp salt
- 1 1/4 tsp nutmeg
- 3/4 tsp ground cloves
- 3/4 tsp ground ginger
- 2 1/4 tsp cinnamon
- 4 eggs
Heat oven to 350. Mix dry ingredients together and set aside.
Mix applesauce and sugar in large mixing bowl.
Add pumpkin and mix until combined.
Add dry ingredients a little at a time.
Add eggs one at a time, mixing well after each.
If you were feeling crazy, this is where you could stir in nuts or chocolate chips! Prepare muffin pan and fill muffin cups 3/4 full. Tap pan to make sure batter settles evenly.
Cinnamon sugar streusel is also particularly yummy when sprinkled on top. Cook for 20 minutes, or until top springs back when touched with finger and tester comes back clean.
For one large loaf, cook 1:15 in greased pan. For 3 small loaves- 35 minutes each. Mini muffins only need 10ish minutes.
Please share your favorite pumpkin recipes with me so I can try theme before fall is over!