So, fall is definitely here.
And with it comes fall decorations, lots of the color orange, and pumpkin beer, apparently.
No more biking in the rain (yet), but it is definitely wet and dreary outside…at least, for the time being. It’s forecast to be back up near 80 degrees this weekend; what the what?!
As you all know, I’ve been making buckets of pumpkin stuff in my ongoing effort to like pumpkin-flavored things more. I didn’t mean to post so many in a row, it’s just that I didn’t have time to edit the pictures of my other recent (non-pumpkin) recipes…so more pumpkin it is! (You’ll just have to wait a little longer for my apple and butternut squash recipes…. ;-))
These were actually my first experiment with pumpkin of the season a few weeks back, and I was surprised that they didn’t have very much pumpkin taste in them…They really take on the flavor of whichever spices you add. My mom doesn’t like nutmeg, so I omitted nutmeg and added ginger instead. I was wary of adding too much of a clovey flavor, so I added less. Tweak it to your liking!
I should also add that they aren’t completely healthy, what with 1/2 cup oil and a whole cup of sugar added. I really wanted to add some kind of delicious streusel topping, but I stopped myself at sprinkling a bit of brown sugar on top because I was planning on eating these for breakfasts and didn’t want to give myself an early morning sugar rush 🙂
I would love to hear any tips you all have for lightening up recipes! One that I use often is replacing eggs with Greek yogurt. It acts as a binder AND keeps baked goods moist! (hate that wordddd)
Pumpkin Spice Muffins
makes about 1 dozen
1 1/2 cups flour (I used 1 cup all purpose and 1/2 cup whole wheat)
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin purée
1/2 cup oil (I used canola)
2 eggs, beaten
1/4 cup water
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground ginger
1/4 tsp ground cloves
1/3 cup chopped walnuts (optional)
brown sugar, for topping
Adapted from Simply Recipes’ Pumpkin Bread
Preheat oven to 350 degrees F. Mix the pumpkin, oil, eggs, water, and spices together. In a separate bowl, whisk flour, salt, sugar, and baking soda together. Add dry ingredients to wet ingredients just until combined. Fold in the nuts.
Line muffin tin with liners. Fill each until 2/3 full. Sprinkle a bit of brown sugar on the top before putting in the oven. Bake for about 20-25 minutes, until a toothpick comes out clean. These tasted the best when warm (muffins tend to dry out a bit as they cool down), but they lasted in an airtight container for a whole week!
Notes: adjust spices to your liking (most pumpkin recipes also include nutmeg). I didn’t have ground cloves, so I sort of infused the canola oil with whole cloves instead. Adjust water as needed — I didn’t add as much because my homemade pumpkin puree was pretty watery.