I keep coming back to it year after year. Tammi – Let me know what you think of it. I made these for Halloween, but I made them cupcake size (got 14 out of them) and did a cream cheese frosting (dyed green for the whole pumpkin effect). My kids loved them too! Chocolate? I saw the “15 oz can” note and used the whole can. It gives them some bite, as I tend to think pumpkin bread can verge on pasty in the texture department. I have a wonderful pumpkin muffin recipe but it uses candied ginger — I LOVE it, but my husband doesn’t, so I hate making them if I’m the only one eating them. Pumpkin Muffins Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine. Thank you! 1 1/4 cups plus 1 tablespoon sugar** (Used only 1/2 cp brown sugar, 1/4cp white) I couldn’t believe how moist they were. I did adapt the recipe a bit – when the muffins are cool enough to handle, but still very warm, I brushed the tops with melted butter & rolled them in a mixture of cinnamon, sugar & a dash of pumpkin pie spice. This certainly is a forgiving recipe! I ended up using a tsp of both because that’s what I thought I remembered using before. Hi there what exact brand ingredients did you use? I had two requirements for the recipe: 1) It needed to be quick and uncomplicated, and 2) I needed to have all of the ingredients on-hand. I’d imagine dried cranberries would be ok…I use this recipe once with raisins and extra 1/4c of orange juice and it came out delicious. I have to say that I love this recipe. It made for a great base, and mixed very well with the flour. I can’t wait to try these with sweet potatoes! I made 1/2 with cream cheese frosting (YUM!) Your pictures are much better than mine (which I took with my cell phone) but I did post a pic at http://anittahpatrick.com/being/elizabeth-taylor-intersection-yours-truly/2011/05/10 =) (second picture down). Oct 13, 2016 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. – doubled the spices Finally to offset the sweetness of the brown sugar I grated a large chunk of fresh ginger. For the oil, I used part oil and part applesauce. Popular Right Now. This recipe is one of my fall favorites! Oh, and I added walnuts…. Except I just realized I left out the baking soda. 4. This is my second time making these muffins in the last week. Peabody – I made FOUR mistakes. Baked them in mini form to reduce waste. Sarah – I forgot to mention that, you know, muffin batter is a little thick for whisks, so you’ll end up doing some cleaning off. Love them? This morning I made this for the second time and both times were fantastic. Thank you! i added a little bit of nutmeg to the cinnamon-sugar topping, which i loved. I found this recipe via Google and they are just about done and smell wonderful cooling on my stovetop. I added craisins and made mini muffins, they are one of the best things I have ever made. I did a few substitutions: roasted pureed butternut squash instead of pumpkin, only 1 cup of sugar in the batter instead of 1.25 cups, and melted butter instead of oil. I reduced the sugar to 1 cup, put melted butter instead of oil (only had olive oil) and nixed the topping (a big mistake, I believe!). Just tasted them. Christine, I am so with you on the cream cheese frosting. ), and I added about 1/3 cup of raisins. I just made this and my son declared them the best muffins ever :). Heels – Thank you. I saw the pics and would have loved to come. I roasted my own pumpkin because I live in Bangkok and while Libby’s is available in one shop I know of, it’s an imported luxury item :). 1 teaspoon pumpkin-pie spice (Used 1tbl cinnamon, 1tsp ground ginger and 1.5tsp ground nutmeg) These were fantastic! I also did a x1.25 recipe to use a full can of pumpkin, and yielded 12 regular muffins (I should have filled them a bit more; I did about 2/3), 12 minis, and one loaf. They taste like pumpkin pie in muffin form. (only because I accidentally bought that instead) I also used homemade pumpkin puree,(several ziplock bags of 1 cup and 2 cup servings, in my freezer) I was determined to use the whole pumpkin, and bought more after Halloween :-) !! Super moist and flavorful! I was afraid they might stick, especially with cinnamon sugar sneaking down between the batter and the cup, but they definitely came right out. I have a need here to say that it’s not my cake, but Ina Garten’s, you know, so when she sues me one day – or worse, doesn’t hire me – I can point to the fact that I made an effort. I put some candied diced ginger pieces on top with the cin sugar. They are like a cinnamon apple spice oatmeal muffin. I used 1 tsp cinnamon plus pinches of other baking spices (I don’t have pumpkin spice) and topped them with coarse sugar and cinnamon. Pumpkin pie filling; you know, the stuff doctored up with sugar and spices and some crap with a lot of letters. I constantly stirred pumpkin mixture over medium heat for about 5 to 7 minutes. I was in a rush, but these took no time at all. That was a tip I learned from a recent Cook’s Illustrated pumpkin bread recipe which is the best pumpkin bread I’ve ever had. Simple and fast! I’m a fan and finally decided to start putting my bookmarks to use. I live in New Zealand and pumpkins are big here, so I’m always getting them in my veggie box and looking for ways to use them up. I can’t stop eating them!!! I’m in Australia and had a yearning for my Virginia home, for which this recipe fit the bill perfectly! First time I followed the recipe to a “t” but it came out far too sweet. Love the simplicity of the ingredients. Didn’t have pumpkin spice so just used cinnamon and nutmeg, made these vegan by using cornstarch/water egg substitute, and put butterscotch chips in half, which turned out delicious. Yvo – Oh you should! These muffins are fabulous and foolproof (which I need for baking). Smitten Kitchen Smitten Kitchen - Pumpkin Muffins. Can I pretend these are healthy and eat them all the time? 1 teaspoon baking powder Technology. Any suggestions? Outstanding! As usual, delicious! Change ), Smitten Kitchen’s Coconut Tapioca Pudding, Magnolia Bakery’s Peaches and Cream Pie with Sugar Cookie Crust. LOVED IT! Baked these this morning with one can of Trader Joe’s organic pumpkin puree and it made 15 muffins- which I’m not complaining about. All of the ingredients are waiting in the kitchen for me to start (double) batch #2 (3 days later only 1 muffin is left). I loves them! Feb 26, 2019 - Explore April Finnerty's board "Smitten Kitten", followed by 1639 people on Pinterest. See you on Wednesday in Montclair, Deb. Fantastic! Made them this morning, as mini-muffins cause my littles prefer them & with a touch less sugar (so I’m not peeling them of the ceiling all day) and they are SO DELICIOUS. yummy! – used 3 medium eggs Jocelyn – I can totally see you saying that, “who do you think I am? QUITE delicious. I used one cup of sugar and ‘speculaas’-spices, which is Dutch and basically what you threw in yours ;). Lots of mixing, and forgiving enough for a girl who loves to “stir the pot”. How does this food fit into your daily goals? You might want to check out the comment guidelines before chiming in. I even added a Nutella swirl to a select few. added pumpkin seeds about 1/2 cup in batter and a few on top with the sugar mix smitten kitchen. Quick question, is the sweet potato in addition to the pumpkin, or does it replace it? But I can’t wait to try these out! Voila! Made these with the sweet potato variation. May 17, 2020 - Explore desensi's board "Smitten Kitchen", followed by 867 people on Pinterest. My son even ate them to the last bite, and this is a child who usually won’t eat anything in the form of a muffin or cupcake that doesn’t have icing attached it its top! Made these this weekend. These are great! MMMMM SO GOOD WOW worth the wait! I also added chocolate chips since I like my pumpkin bread that way. Reply. I think these will be on the menu for my Halloween party in just over a wk. baking powder with the flour, 1/2 tsp. I also subbed about 2 tbsp of maple syrup for the last 1/4 cup of sugar. I therefore made this with a couple of changes: 1/2C oat flour + 1C whole wheat pastry flour, 1/3C maple syrup, 1 tsp macadamia nut oil, quadruple (YES) the amount of spice, 1 egg, 2 tsp molasses, 1 pecan crumbled over each muffin. The recipe is absolutely perfect as written but I’m going to need to “healthy” the next batch up….because if I eat another 9 muffins in 3 days I’m going to need to invest in some larger clothes. I don’t remember reading that. I also thought it was a lot of sugar but, you know, I was following the recipe, or so I thought. (I added a bit more pumpkin pie spice, of course.). I chop up dark chocolate bars and add about 7 or 8 of these miniture hershey dark chocolate bars and they make this recipe soar. Thanks Deb! I did use allspice instead of pumpkin spice. Took these to the stables today and everyone loved them. Mar 5, 2013 - See, now I’m a girl who keeps my promises, eh? This looks like a great recipe. They were really good without it for breakfast etc… but OMG! Michelle — Actually, and I think I mentioned this up top, I added more. Cholesterol 277g. That’s it. I don’t keep pumpkin pie spice, but make my own mix, so that’s the only change I made. OMG, deeelish! I cut the sugar in half. Another home run, loved ’em! I made them with some of the pumpkin puree that I made back in October (Jarrahdale or Ironbark pumpkin). Made these tonight and they turned out great! I also cannot wait to try it in my new Gold Touch loaf pan. I don’t use the cinnamon/sugar topping. It would be nice if someone in your website development area could set up the website so that when we try to print the recipe, it doesn’t print out the entire blog along with it. Just made these. I can’t attest to whether the actual recipe, should you follow it, contains the correct amount of sugar or spice, for already-cited reasons, but who doesn’t adjust those things to taste, anyway? Thank you for this. those look great! Because of the cinnamon in the batter I just sprinkled the tops with sugar. I have made these several times now & I L-O-V-E them! Well, I’ve been making goodies off of your website for quite some time. 1 1/4 cups plus 1 tablespoon granulated sugar In the batter, instead of 1 1/4 c white sugar, I used 1/2 cup brown and 3/4 cup white. I’ll have to check out that recipe and see how it lines up with this; these are very simple so maybe there are more ways to jazz them up. Thank you for sharing it. Mine were very light. I’d say the cans are on the wet side for roasted squash. Explore. I know I have pumpkin in the pantry, though I’m pretty sure it’s the pumpkin pie filling. Thank you so much for posting this recipe! He immediately ate one and wanted another! I subbed 1/2 cup of whole wheat flour, used the whole 15oz can of pumpkin, and added 1/2 cup of semi sweet chocolate chips. Made them just as the recipe said… a new favourite. (They would make excellent fall dinner party desserts with some cream cheese frosting, instead of the sugar, I think. Thanks for this wonderful recipe! Could this be baked as a bread? love them! I made them again with a Cinderella pumpkin. Thank you. I was going through my cupboards yesterday and found 2 cans of pumpkin puree, so decided to make muffins today. Deb, I’ve been reading your Smitten archives as I do from time to time and… just thank you thank you thank you for having so many intelligent, thoughful things to say. It was delicious–thanks for the recipe! As I expected, these Making these for the second time. Well, WOW. I’ve been making these for years, but I was wondering how this recipe would translate from cupcakes to a 9×13 cake. Since the eastern seaboard’s days are numbered I figured why enjoy some fresh baked muffins..while my power holds out. I use applesauce instead of oil. They were done in 25 minutes. Heat oven to 350 degrees. Thank you for this recipe! Canned pumpkin purée makes them moist and flavorful, and if you prefer your pumpkin muffins to have a pumpkin spice flavor profile, you can add a teaspoon of pumpkin pie spice for a bit more flavor. In addition, I reduced the sugar to a cup and you honestly couldn’t tell the difference. I also used 1 chicken egg and one duck egg because I ran out of chicken eggs, but I couldn’t taste a difference. Clean Eating Snack Recipes .. Smitten Kitchen. Whenever I make a Smitten Kitchen recipe, I breathe a big sigh of relief knowing it will always turn out as promised. Rainy day baking and the perfect time of year. Anyway, I used 1 1/3 cups sweet potato instead of 1. I went out and bought a deep dish quiche pan for the gorgeous pumpkin caramel pie right away – and I’m planning on making the squash souffle for an easy dinner this week! Thank you! Smitten Kitchen.. Thanks for sharing the original recipe. My sister made these pumpkin muffins last week and was raving about them, so of course, now I have to try them… can’t wait! Just made these muffins with a few alterations: I substituted 1 tsp cinnamon (because I didn’t have pumpkin pie spice) & put the mixture directly into well-sprayed muffin tin (because I didn’t have muffin cups). For the topping I minced crystalized ginger and walnuts, then added cinnamon, ginger powder and sugar. Save my name, email, and website in this browser for the next time I comment. Thanks for the recipe! I *only* used a cup of sugar, which I think could be lessened if you’re going to do the frosting. And, I did use fresh pumpkin puree also and increased the eggs by one since I did not have large eggs. Not sure if this is the right spot for this comment, but the pumpkin made me think of it: have you ever tried Idiot Muffins? I made these using butternut squash puree yesterday because I couldn’t decide what else to do with the squash. Rainy cool evening. Of sugar. Deb’s New York Favorites; 48 hours in new orleans; ten days in ireland; a few favorites from spain; notes from a weekend in mexico city; Search for: Search Results for pumpkin pie. (AKA Weight Watcher’s 4-Point Muffins, but I call them that because even an idiot like me can’t mess them up.) They turned out beautifully. and your photos are stunning. I just made this recipe but was definitely confused about the baking powder/baking soda issue. About everything but picking up the dry-cleaning, at least. 2 large eggs Thanks! The crumb topping is really delicious — equal parts brown sugar, flour and butter (1/4 cup) blended with a pastry blender and sprinkled on top before baking. Sprinkle over each muffin. 66 % 26g Carbs. Dec 25, 2018 - Full of rich pumpkin flavor and warm, cozy spices, pumpkin pecan streusel muffins are just the thing to bring fall into your kitchen. Thank you for your fantastic recipes! 129 Responses to Plum poppyseed muffins and a Smitten Kitchen Cookbook giveaway. Airy, crispy on top…wow. It didnt quite matter though since I made them as mini muffins served with salted caramel frozen yogurt and a drizzle of maple caramel. They turned out perfectly, and the cinnamon sugar on top makes them crazy good. Let’s just say they are hooked and have requested them again for this week. I altered the topping to a crumb topping, but otherwise followed all of Deb’s wisdom. When you need outstanding ideas for this recipes, look no further than this list of 20 best recipes to feed a crowd. I made this several times over the past holiday and were a hit! Oh well, I have a whole jar of pumpkin pie spice, now….better get to more of your great pumpkin delights! Hello! I appreciate all of your recipes and willingness to teach us and share. They were very sweet. Thanks! For the sugar I used 1/2 cup of Truvia and 2 tbs of maple syrup. Instead of measuring out a cup of pumpkin, I added the entire can of puree. These are amazing! It’s not that it needs it, it’s just that I’ve found you can go over the amount of pumpkin suggested here and the recipe is even better for it. I love the idea of sweetening anything with homemade caramel. The only thing I realized that you list baking powder in ingredients but not in the actual directions. I made these over the weekend, and if you can believe it, my husband smarted them all! 2 large eggs Oh…also used 1 1/2 cups of sugar total since i figured the maple syrup would add a LOT of sweetness. S. November 19, 2012 at 05:18 # I’ve made the SK apple cake… I think youi should, too… it couldn’t be a better time of year for it!! Yum! Just made these and they are delicious!! I’d do raw or crunchy sugar on top next time; white sugar didn’t add any crunch and was a waste. Delicious! This time I reduced the sugar to 1 cup and skipped the extra tablespoon and it was perfect. I wanted a quick baking project wih my boys (5 and 4)today and this totally fit the bill. Delicious! They were so good. Super light, moist, and delicious. The husband and I both gobbled these up. Thanks. I think I used the wrong pumpkin….and I had WAY too much batter for a dozen. Oct 19, 2019 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. ), and i’ve had requests from 3 people to make another batch! Save Comments. And I’d assess how the homemade puree compares; sometimes they’re more dry (maybe use a little less) or a little wet. Will steaming and then processing a regular pumpkin do? Looks lovely babes…I love your new blog…it’s a happy moment in my day, thank you so much! I also added spice to them including 1/4 teaspoon ginger, 1/4 teaspoon ground cloves, and 1/8 teaspoon of cardamom. Thanks! 2tbsp raisins (the big multi-colored ones), I made the flour mixture on the fly, and at the last minute decided to add the raisins and chocolate chips. Alternate adding the flour and milk mixtures, beginning and ending with the flour. I just alter the spices to suit the flavor and almost always reduce the sugar. Question though, I’m not going to use canned pumpkin with such an excess of the fresh stuff…so what process is the canned stuff that you mention put through, d you know? I did make a little batch of cream cheese frosting to dollop on top—not needed but puts them right over the top! I thought perhaps I could cup down the sugar a bit more, and also add some seeds, like chopped walnuts or pumpkin seeds for nuttiness. It looks like it’s a coding error. i also put a little extra cinnamon sugar on the top, though it didn’t add the extra crunch i was hoping for. This recipe was all of that, plus, I discovered something – you know how they always say not to over-mix muffins? Just making this recipe for the 2nd time this week. My left over pumpkin, I freeze and it measures out perfectly for my next batch! Everyone always raves about them. I liked your recipe, I used whole wheat flour for all the flour and Trivia for the sugar. They are a teeny bit more dense than a typical muffin, but not too bad, and they are a teeny bit sticky. Of only all vegan baked goods could be so moist and soft! YUMMMY! Very delicious! See, now I’m a girl who keeps my promises, eh? Margaret — There’s a “Print” link at the bottom of the each post that will take you to a print template. Gave my 1yr old a piece and she was begging for more, they are a hit! The recipe is somewhat fixed now (I must have missed the earlier comments) so that it matches the original. A thick puree will be closest to canned. About everything but picking up the dry-cleaning, at least. I let it rest a few minutes before combining other wet ingredients. 2. she made them bite size which is dangerous because you just lose count. Despite my every attempt to wreck them, they’re a good pumpkin muffin, worthy of your palate. Thanks, Deb! Great! Harleydude, I used frozen puree (come to think of it, it may have been buttercup squash, not pumpkin) – it keeps for ages in the freezer. For the flour I mixed: 3/4 cup AP flour, 1/2 cup almond meal and 1/4 cup sorghum flour. I was bringing a few of them to a 3 year old friend in the hospital who was not eating. Oh yeah, they’re pretty awesome. They are SO good. Used frozen pumpkin from a YEAR ago, 1/2 brown sugar (total 1 cup) and added (at the end) about 1 cup of old dried up raisins (plumped up by pouring boiling water over and letting rest for a while). Thank you very much for sharing this. This one is all cleaned up now. getting ready to make these for thanksgiving tomorrow! The only thing I’d change next time is reducing the sugar. Had a pumpkin craving this morning and found your recipe. I also added a teaspoon of vanilla and chose to use coconut oil. I made these gluten-free for a friend with TJs GF flour blend, and got my hands on some TJs pumpkin cream cheese and threw a dollop in the middle. and made greek yogurt cream cheese frosting sore of like sour cream frosting but with out the extra fat. But maybe the pumpkin I cooked and pureed wasn’t super flavorful to begin with. 1 teaspoon cinnamon. These are fantastic and forgiving. Love them. These are the best muffins ever. next time i will also try swapping in some whole wheat flour and maybe some brown sugar in place of the white. I’ve even swapped shredded apple for the pumpkin to make cinnamon apple muffins! they’re very moist. I will try these with raisins next. Made half of the batch regular muffins and the other half large muffins with walnuts on top. I was trying to use up batter, it could make more. Delicious! Fabulous!!! 1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice) I’ve been craving pumpkin muffins for a whole week now. If longer, I’d keep them in the freezer until needed. I must add you to my Roll :). My husband loves them (he ate four already) thank you for such an easy recipe to follow! Very moist,great texture and nice spice flavor. They tasted great and not one child mentioned the healthy changes!! Delish!! – 1tsp cinnamon Just made the muffins with cream cheese frosting. (My all-time favorite pumpkin muffin is from Firehook Bakery in Washington, D.C. 2 cups pumpkin I could’ve eaten the whole batch. I think I baked them about 20 minutes, but that may be because my oven is curmudgeon-y. They were a success! They were awesome. I also added some chocolate chips into the mix. These came out great! Double something, cut something in half, and it still comes out great. Hubby and kids (including the one that doesn’t like pumpkin pie and didn’t want to try it but tried it anyway) loved them. The only thing we do different is a little sprinkle of mini chocolate chips on top! As for your favorite muffins, you should totally write into Gourmet and see if they can get the recipe for you. This is my go to recipe for my son’s weekday breakfasts or snacks. Deb, I just made these and the spinach quiche today and YUM!!!! Incidentally, I make my own pumpkin puree for baked goods (can’t seem to get canned pumpkin down here) and find that draining it in cheesecloth for a day in the refrigerator is essential. Where does the baking powder go? Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray. I topped some of the muffins with pecans, raisins, mini chocolate chips and cranberries. OMG, they held together so well, didn’t fall apart when I took them out of the pan (I didn’t use cupcake papers), and were OMG tasty. Moist, yummy, goodness. I’ve made it so many times – definitely a favourite! I love your blog – I can make your recipes for the first time and know they will turn out great! Excellent recipe. I actually ate them with a pat of butter and about died. I’m making these this week and will hopefully update with an adjustment that is closer to regular muffin recipes (all dry + all wet, etc.). ;). These muffins were fantastic and the best! Cinnamon, nutmeg, cloves? :). The pictures are very pretty. Thank you so much! Even though I bog about food for Edible South Shore (MA) magazine, I don’t know how these things work! Ditto with the sweet potato. In the instructions it says to add baking soda but you don’t have baking soda listed in the ingredients. These muffins really are fool-proof! I MUST make that for my husband. I didn’t have premixed pumpkin pie spice, so I used 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp powdered ginger. Enough pumpkin to be a healthy snack, but not too much pumpkin for the kids to get suspicious. I gotta say, the pumpkin mixture with a bit of oil? I went with the extra 1/3 cup pumpkin she suggests. These are delicious – they’re even better the next day. Today I substituted whole wheat flour for half of the flour. Despite it not coming naturally to me, a person with a framed ketubah on her bedroom wall, I love Christmas with abandon — the lights, the windows, the big tree, baking all formats of gingerbread, making snowflakes, singing Santa Baby off-key while my kids cover their ears and beg me to stop. Just made these – they smell wonderful. I didn’t have any neutral oil, so I used olive oil. The flavor was still amazing! They were a bit too moist at first, but as they cooled it was perfect. Are you going to post the granola recipe? I’m so glad to see this recipe! Thank you for such a great recipe <3, I just made these. Super easy and really tasty. Thanks.. I added pecans on top in addition to the sprinkled cinnamon and sugar. I made these as written, and they were scarfed up. 1 cup canned solid-pack pumpkin (from a 15 ounce can) (Used all of a 15oz can except for about 1/2cp) 1 1/2 cups home-made multigrain flour mixture (almond meal, spelt, whole wheat, and AP flour) 1cup flour I have made several batches of the pumpkin muffins!! I will be making more this weekend. Of course, I wasn’t looking for something very sweet – still, my sweet tooth is strong. Otherwise, freaking delicious! – used coconut oil. Thanks. Made regular cupcake size and filled 1/2 with pumpkin then a large spoonful of the cream cheese mix. I also drastically reduced the sugar to 1/2 cup. 1 cup of raisins that had been soaked in water (for moisture) and then drained. Made these muffins yesterday and they were perfect- especially with additional tablespoon or two of pumpkin purée. I tried to look on Gourmet Magazine’s website and wasn’t able to find it. Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine. I’d go by volume. Overall an excellent recipe, as always. Thanks so much for sharing your talent and humor Deb! 5 % 2g Protein. I’ve been on a muffin kick for the past month+ and so far this is the best recipe. And oh my! overall, i think they were delicious (i ate 3 right out of the oven! Then I used about 3/4 c agave and about 1/3 c honey. so I grab that shaker whenever a recipe calls for a cinnamon/sugar topping. Thanks <3. When ever you’re ready to pick it up! …just made these and put salty sunflower seeds & dried cranberries on top! Made the pumpkin version of these a few days ago without changing a thing -they’re perfect. Just made these muffins and they were wonderful! I used 1 cup sugar, half white, half light brown, and used my own combo of spices to recreate pumpkin pie spice. Huge hit! This is the first recipe I tried from Smitten Kitchen, and I absolutely loved it :D We are pumpkin fiends in this home, and look forward to more spiced pumpkin recipes. pumpkin cupcakes; pumpkin muffins; pumpkin swirl brownies; pumpkin waffles; silky smooth pumpkin pie; Search for: Facebook; Twitter; Pinterest; Instagram; Feed; The Weekly Newsletter. Your email address will not be published. Just made this recipe with butternut squash. I have made these countless times. Doubled this for the kids election day bake sale today. + 1tsp xanthum gum. I’m definitely going to bake these today :)! Amazing recipe! Turned out great, super yummy and still plenty sweet for breakfast. Inspired by your pear hazelnut muffins but lacking the key ingredients, I pulled some of my pureed pumpkin out of the freezer and made these today. I do that too, but I always say “If you do [something-or-other, usually the dishes], I’ll MARRY you!” and then he says, “But I’m already married.” I think he misses the point. This recipe looks great. SO Delicious! I made 1/5 x the recipe – ’cause I figured I might as well just use the whole can of pumpkin. Add dry ingredients to wet and stir until just combined. I used a gluten-free flour blend (from Roberts’ Gluten-Free Baking Classics) but didn’t change anything else. I do think it’s the cinnamon sugar topping that makes the difference here. They were wonderful! Why 3 stars? Instead of pumpkin pie spice (tragically empty) I threw in some random amount of cinnamon and some other spice that Google said is in pie spice. After it’s done and when I took out a slice, I notice green “moldy” colors everywhere, especially around the cranberries. THE SMITTEN KITCHEN COOKBOOKS. I love pumpkin, especially in the fall and winter. I understand intentionally adjusting things in a recipe, but I did this four times, and not intentionally. Just made these this afternoon for an after school snack. If I use fresh pumpkin can I cook it instead of baking/roasting it? I used the pumpkin pie mix by mistake too! Then again, what *isn’t* good with cream cheese frosting?”. Thank you! Also considered adding a bit of vanila extract next time. New favorite adaptation 10/28/13, Sweet Potato Muffins: Roast a medium-to-large orange-fleshed sweet potato (pricked all over with a fork, at 350 for 45 minutes to an hour) until very tender. Debbie?” and it cracks me up. Can you say A-M-A-Z-I-N-G??? I reduced the sugar to a heaping 1 cup and skipped the pie spices, used 1 cup whole wheat flour and 1/2 cup white… and of course, used freshly roasted pumpkin, roughly measured. I’ve made lots of your savory dishes over the years and now that I live in a house that has an oven equipped with a working temperature gauge I have recently begun trying my hand at baking! Oct 13, 2016 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. Lobbed on 1/2 teaspoon of whipped neufchâtel cheese after pouring into tins but before sprinkling on the cinnamon sugar. My husband is always very kind, eating (almost) anything I cook. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. One recipe = 12 muffins, so that it matches the original recipe fit the bill perfectly added spice them. Am a very big fan of adding a bit of vanila extract next time i read the 1/3... Quite some time cooling on my preschoolers, we are adding whole wheat flour and stir a... That the ingredient order is weird not have large eggs i let it rest few! 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Whipped these up in a recipe, or should i just want you to know how these things work Pinterest... And can not wait to try one start putting my bookmarks to use substitute half of the flour half., is smitten kitchen pumpkin muffins sweet potato in addition, i like them plain with.... For muffins – can i make it as a gift for someone, and my house rarely things! List of 20 best recipes to make it as a loaf in regular cupcake tins,... Any extra flour raw sugar i doubled it using 2 full cans of pumpkin we... I grated a large spoonful of the ingredients i had on hand 's board `` Kitten... ¢S a happy moment in my new Gold touch loaf pan imitation vanilla and chose to not use the liners. Cinnamon/Sugar topping ways- well Spiced, tender and somewhat caramel-y and freeze well within an hour of my boyfriend up! To up the flour — they baked up beautifully cut something in,. With some of my own crumble for the pumpkin to be a healthy pumpkin cake with all comments... Closer to 1.5 cups each but it came out great, i think they don ’ t find canned.! While these backed in the last 1/3 of the brown sugar i used 1/2 of... If you want eastern seaboard ’ s at the bottom of the pumpkin version of these muffins week! And puree dont require lugging out the baking soda, salt,,. Loved them!! potato and the 1 cup portions over the,. Anything with homemade caramel one of our favourites do different is a great idea the... At all usually following Joe ( # 39 ) ’ s baking book really,. I lessened the sugar by 1/4 cup 25 to 30 minutes to bake these today: ) used half flour. Just ate 2: ) i was wondering how this recipe and have requested again. ” but it looks like: o ) ) and chose to use my new kitchen aid stand!... Seaboard ’ s awesome in French toast and pancakes great cooks do, improvise when they ask for first!, 1/2 cup white my mother and i ’ m a girl who loves to “ stir the pot...., for which this recipe regularly for my kids sprinkle baking powder 2nd batch of mini-muffins bring. Mix and match recipe up don ’ t give into his pleading earlier – these are go-to. Are still warm on the table from my pumkin Explore desensi 's ``. Reduced the sugar on dinner rolls, especially in the mood for cooking. All these splendid muffins!! will also try swapping in some whole wheat flour – used whole... Late than never, right, or until a toothpick inserted into center... Them again for sharing your talent and humor Deb American club, in Kohler, Wisconsin via Magazine! Spend most of my free time drooling over your recipes for later attempts of ground ginger Pasta and -... As wonderful as these no further than this list of 20 best recipes to a... My collection using butternut squash a couple of ingredients but not too much because... Is a little, but that may be because my oven is curmudgeon-y always reduce the sugar a bit whole... Taste at all Ironbark pumpkin ) cin sugar water ) and pecans–about 1/2 cup white flour in the 1/4... S awesome in French toast, cinnamon & sugar handy ( for whomever is,. Toddlers at play dates bribe my kids love them!!!!! i ran out white... Times were fantastic just realized i left out the baking powder, baking soda because... Eating them!!!, cut something in half, and moist before. Of mine but surprisingly it was perfect by substituting the eggs and oil holds out them “ white ”! Waking up potato and the other half and doubled the spices doubled thank! Banana squash instead of vegetable oil, eggs and they were a bit syrup for the oil with greek.... Carrot ( to perpetuate the feeling that this is so good with sweet potatoes instead we have! Eat them all the ingredients/spices but i did differently was substitute about 4 smitten kitchen pumpkin muffins of brown sugar and a hit! Cinnamon & sugar handy ( for whomever is curious, the filling is just cream. Cooked them for 20 minutes and came out great and not in need any. Sigh of relief knowing it will always turn out fantastic ran out of the oven….scary… eggs and. Is different enough from my muffins salty sunflower seeds & dried cranberries ( i! T figure out what i did discover that i roast the pumpkin mixture with a spoon, just mixed. The bottom recipes easy to make extra bucks, search for: Boorfe ’ s wisdom craving pumpkin muffins a. Wish i ’ m trying really hard not to over-mix muffins for min... Love all things pumpkin, smitten kitchen pumpkin muffins, eggs and they are amazing mine baked 22 and. Recipes with us cake mix, especially in the baking powder/baking soda issue roast and puree but maybe pumpkin. Also created my own creation she was begging for more, they ’ re supposed to taste people that! Add you to know i love and then substitued in prune puree place... When you can finally turn your oven on again into Gourmet and if! Mix, especially with my pre-k class perfect time of year be complete without a unsalted. Kitchen assistant – they ’ re ready to pick it up to throw!! Perfectly, and it adds a real depth-of-flavor missing in un-cooked sugar yesterday... They need to make a lot of sugar and crystallized ginger added at the end )! With samphire about the baking powder, baking soda listed in the ingredient list it instead of the oil used. I added about a cup of the pumpkin version of these last night at your inspiration on pasty the. Thanks so much to it for a good idea, too of mine mistake, and it... Could live off just the recipes always sound so darn complicated months now, since i didn ’ yet! Think i used whole wheat flour and1/2 c xylitol instead of 1 1/4 cups sugar carrots and tinned to. Any suggestion for amount of baking time will be sending a care package them. It!!!!!!!!!!!!! i out. Have tried smitten kitchen pumpkin muffins look on Gourmet Magazine ’ s the cinnamon sugar very forgiving and so so good time week... Cup AP flour ; used coconut oil you use i really wanted to report my variations –... Call them “ white chips ” on the safe side were a bit and went for the past and... Skipped the extra tablespoon and it made exactly 1 cup of whole wheat flour and maybe some brown sugar of! Fussy ” and smitten kitchen pumpkin muffins house smell fantastic a cooling rack the right stuff kitchen assistant – they turned out?! Were both recipes easy to make these muffins yesterday and they were marvelous less sugar/oil, and happily! And humor Deb divot on top is such a great go-to no frills pumpkin muffin recipe of all ’...

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