Tis the season for pumpkins, it is my favorite time of year. I swear I could eat pumpkin everything all year long. Pumpkin bread, pumpkin pie, pumpkin soup, pumpkin pasta you name it, you add those tasty orange gourds and I’m there. And now that I think of it, pumpkin is probably one of the rare foods that I enjoyed as a kid and still love just as much now. You know what I mean? When you were a kid maybe you despised having to eat brussel sprouts, but pumpkin pie was a different story. There is just something about that spiced pumpkin flavor that is so appealing.
To start off the week right I baked you some simple and sweet pumpkin muffins. They exude bright pumpkin spices: cloves and allspice, nutmeg and a touch of ginger. They are fragrant and flavorful. The addition of molasses ties everything together and gives the muffins a cozy earthiness and warmth. These muffins are perfect with a hot cup of tea on a chilly morning. Go ahead and gourd yourself!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Pumpkin Muffins (recipe adapted from Ellie Krieger)
Cooking spray
2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
Directions
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Bananawonder
October 30, 2012I could eat pumpkin year round too! Great recipe – just bought my first can of pumpkin and planning to make some pumpkin black bean enchiladas. Need to go back for more cans!
gastronomer
November 6, 2012I would love to GOURD myself on your lovely muffins!!
Esi
November 7, 2012Girl, I love pumpkin, but not pie. I’m weird. I do like these muffins though 🙂