I hope you’re not tired of pumpkin yet, I just opened another can for this recipe!
Over the weekend, I was looking for a classic pumpkin muffin recipe without any frills of added things like raisins or apples. Been there cooked that.
I looked on my favorite blogs, and then found a great one to try in Ellie Krieger’s cookbook, The Food You Crave. I used to watch her Food Network show and really like this cookbook for many different recipes.
Don’t be alarmed by a longer ingredient list. If you have a well-stocked pantry, you might have most of these ingredients. I actually only had to buy buttermilk. The four spices–cinnamon, nutmeg, ginger and cloves, are classic Fall and Winter ones. You should buy them and keep them a while. Wait until I do gingerbread cookies again this year. It’s an undertaking (and when I made them last year, I told myself I’ll do this once per year!), but so cute in the end.
I was most surprised that Jeffrey LOVED these muffins. He told me he doesn’t like pumpkin things, but this week alone, he ate these muffins, and also this loaf that he said was great too. Look who is growing a new taste palate.
I thought these muffins were so fluffy, thick, and full. They were nice without an added crunch that I used to want, like raisins or nuts. Just all about the pumpkin and spices. They would be GREAT with cream cheese. I ate mine for breakfast two days with yogurt and fruit, ate one out of the oven (for the picture above), and then we froze the rest.
Pumpkin Spice Muffins
By Ellie Krieger, Makes 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-grain pastry 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
Instructions:
- Preheat oven to 400 degrees F. Coat a 12-cup muffin pan withcooking 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 and sprinkle with the pumpkin seeds. 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.
- 1 cup all-purpose flour
- 1 cup whole-grain pastry flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ¾ cup packed dark brown sugar
- 3 tablespoons unsulphered molasses
- ¼ cup canola oil
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- ¾ cup lowfat buttermilk
- Preheat oven to 400 degrees F. Coat a 12-cup muffin pan withcooking 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 and sprinkle with the pumpkin seeds. 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.
These look fabulous! I always want to add something to pumpkin recipes too like chocolate chips or walnuts, but these look amazing on their own.
These pumpkin muffins look adorable ! You make it sound so easy . I must try this recipe. Thanks for sharing!