All content copyright Katrina Hall 2008 through 2018

Monday, October 17, 2011

pumpkin cinnamon muffins

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)


Marianne said...

Mmmm .. lovely muffins, Katrina! And I love your photos. I think your blog is wonderful. It's always fun to pop in for a quick visit.

Thanks for taking the time to look for my quiche recipe. I'm afraid my blog isn't set up as well as yours is!

katrina said...

Thank you for that lovely comment, Marianne! I loved your crustless quiche recipe - I love the burnished look that the paprika added to the top. I haven't used paprika much, so this is a good starting point. The recipe index was some kind of automatic list-er that Blogger magically organized, for which I am most grateful, since I can now find my own recipes for 3 1/2 years:)

Barb said...

Is that a photo of your Post Office? What a charming picture.

It is pouring rain right now and I think one of these muffins would be just about perfect with a cup of hot tea to chase away the chill. Hmmmm...I wonder if I have any pumpkin in the house...???

katrina said...

Hi Barb! I sure hope you DO have a can of pumpkin: these muffins are so pleasing on a raw and wet day like today. Yes, it's raining again here, too. Hope your evening is warm and cozy!

lauren said...

These looks awesome. Do you have any experience swapping out homemade roasted puréed pumpkin for the canned variety? Is it basically 1:1, or do I need to ... reduce? the purée? Does the canned variety come with spices in it already?

Thanks! Yum!

katrina said...

Hi Lauren - the pumpkin is loaded with moisture, so you do have to reduce if you're making the pumpkin puree from scratch. Reduce on stovetop until there is no moisture left - which means you have to keep an eye on it. The One Pie and Libby's canned pumpkin have no spices. Hope this helps!

lauren said...

It helps a ton! Thank you!

katrina said...

Hi again, lauren! The one time I made pumpkin puree from scratch, I simmered peeled chunks of pumpkin with a little water( covered) until soft, then stood and stirred on low until there was no moisture left. Even then, it still had more moisture than the canned pumpkin. Good luck!

Maggie said...

I found your blog as I searched (fruitlessly, so far) for the recipe from the One-Pie canned pumpkin. I need it to send to my 25-year old son in Texas, who will be alone at Thanksgiving for the first time. He has no idea how to make a pie, so I'm sending him pretty much everything he needs, including the recipe. (I'm sure there will be a panicked phone call at some point!). I bought a can of organic pumpkin to send him, but I can't find the One-Pie recipe he loves so much. Can you help? Thanks!

Maggie said...
This comment has been removed by the author.
katrina said...

Maggie: That is such a sweet thing to do for your son! Here it is - the One=Pie Pumpkin pie recipe, and happy to help!
New England Pumpkin Pie:
Preheat oven to 450. Prepare an unbaked pie crust, frozen or homemade.
1 can One-Pie pumpkin
1 T. cornstarch
1/2 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. scant salt
1 1/2 T. melted butter
1 1/2 cups milk or 1 12 oz. can evaporated milk
1 cup sugar
1/8 cup molasses
2 eggs, beaten.
Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg.
Mix with contents of One-Pie pumpkin puree.
Add eggs, beaten, melted butter, molasses, and milk.
Add a dash of lemon juice if desired.
Pour contents into a prepared pie crust and bake at 450' for 15 minutes. Reduce temp to 350' and bake for 50 minutes.

I haven't made this pumpkin pie for years! I use One-Pie for muffins and cookies, so I can't vouch for this recipe. Best of luck to you!

lauren said...

I made these today! I roasted my chunks of pumpkin, which I had cut to a uniform thickness -- several chunks of varying thicknesses, but each chunk was mostly internally consistent. I roasted them at 325 until they pierced easily with a (dull) paring knife. I checked regularly and removed them as they finished. After they cooled I scooped the flesh out with a serrated spoon, then ran it through the food mill, and then let the resulting purée sit over *super* low heat until it got less watery, and I got impatient. Fortunately it was right at 1 cup at that point, so I went ahead with the rest of the recipe. They are super tasty!! Thanks for posting this recipe.

Maggie said...

Thanks so much Katrina, but I'm looking for the recipe from the back of the can. It has neither cornstarch or melted butter. I found the phone number for the canning company and will call on Monday, hoping someone there can get it for me. I'm kicking myself for not writing it down. Who knew One-Pie would be so hard to find?!
Here's a great recipe for chocolate chip pumpkin bread. We sold it by the slice at the concession at my daughter's soccer games - it sold out first.

Chocolate Chip Pumpkin Bread

3 C flour
2 t. cinnamon
1 t. salt
1 t. baking soda
4 eggs
2 C sugar
2 C cooked/canned pumpkin (I just use 1 can, never measured it)
1.25 C canola oil
1.5 C chocolate chips

In large bowl, combine 1st 4 ingreds. In another bowl beat eggs, pumpkin, sugar, oil. Stir into dry ingred just until moistened. Fold in chips.

Pour into 2 8x4 greased loaf pans. Bake at 350 for 60-70 minutes, or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire rack. Cuts best when completely cool.

katrina said...

Maggie - that IS the recipe on the back of the One-Pie pumpkin can! Good luck with your search - and thanks for your pumpkin bread recipe! I love the combination of pumpkin and chocolate, yum, yum.
Have a good weekend!

lauren said...

I just happened to find this in google-image-searching for something else:

I didn't look terribly closely, but it looks to match the recipe that Katrina posted.

katrina said...

Thank you, lauren! Both for the link and your pumpkin roasting method -which is wonderful to know about in case One-Pie ( or Libby's) is not available. Merci, merci.