October has been beautiful so far, with only one light frost. The Post Office has redecorated their window boxes with some pretty plumes of grasses and little pumpkins, and we are midway through leaf season. Mornings are cool enough to start making chunky oatmeal with fresh apples, and to once again reach for my stash of One Pie pumpkin puree for pumpkin muffins.
I usually make the dense, moist, and rich ( melted butter, lots of spices, and diced crystallized ginger) pumpkin muffins from Open House Cookbook, but yesterday I wanted something a little lighter. It took me two minutes to find a pumpkin muffin recipe from Two Peas and Their Pod that came out perfectly: a tender crumb, but lots of pumpkin and cinnamon flavor. And I didn't change a single thing in the recipe, except for leaving out the cinnamon chips, which I didn't have on hand. You'll love them! Many thanks, Maria!
To make 6 Texas size muffins or 12 regular size muffins:
Preheat oven to 350F.
Grease the muffin tin.
1 cup pumpkin puree ( NOT 1 can!)
1/2 cup canola oil
2 large eggs
1/4 cup buttermilk
1/2 cup brown sugar
1/2 cup white sugar
1 rounded t. cinnamon
1/2 t. nutmeg
1/2 t. allspice or cloves
1 1/2 cup King Arthur flour
1/2 t. kosher salt
1 t. baking soda
1 cup cinnamon chips ( optional) You can order them from King Arthur Flour.
In mixer bowl, mix the pumpkin puree, canola, eggs, and buttermilk. Add in the sugars and stir, then add the spices and stir again.
Add the flour and baking soda, then the cinnamon chips, if using, and mix well.
Using an ice cream scoop, place two scoops of batter into the Texas -size pan per muffin, or for regular sized muffins, use one scoop per muffin.
Bake for around 34 minutes, or until tops of muffins are firm when gently touched. Remove to a cooling rack for ten minutes or more before removing from pan. Let cool completely on another cooling rack.
Enjoy the season!
What I'm reading:
Sheepish ( sheep, knitting, spinning, weaving, hilarious farm life)