Autumn … Thanksgiving … Hallowe’en …
What do these have in common?
….Pumpkins, of course!!
This is the time of year to celebrate the pumpkin!
Whether it is a pie, a cake, or a plateful of pancakes, pumpkin offers subtle flavour and moist texture. And it is just assumed that the warm spices like cinnamon, nutmeg, allspice, cloves, and ginger will be added to bring it all together.
A batch of Pumpkin Muffins is on the agenda today ….
(this batter can also be poured into a loaf pan to make a beautiful Pumpkin Bread)
Pumpkin Muffins
Prep Time: 15 minutes Baking Time: 20-25 minutes
Yield: 12 standard muffins; 24 mini muffins; 1 loaf
Ingredients:
225 g (1 ½ cups) all-purpose flour
1 ¼ cups (310 mL) granulated sugar
1 teaspoon (5 mL) baking powder
½ teaspoon (2.5 mL) baking soda
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground allspice or Chinese 5-spice
¼ teaspoon (1.5 mL) ground cloves
¼ teaspoon (1.5 mL) ground nutmeg
1 cup (250 mL) pumpkin puree (not pumpkin pie filling)
2 large eggs, at room temperature
1/3 cup (85 mL) vegetable oil
1 teaspoon (5 mL) pure vanilla extract
Method:
- Preheat oven to 350 degrees F (180 C). Prepare a muffin pan with muffin liners, or spray with a cooking oil spray.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and spices. Stir to thoroughly combine. In a separate bowl, beat together pumpkin puree, eggs, oil, and vanilla.
- Stir pumpkin mixture into the flour-sugar mixture. Stir until ingredients are just incorporated. Spoon batter into prepared muffin cups.
- Bake for 20 – 25 minutes, or until an inserted cake tester comes out clean. Baking time will be less for mini muffins – and, more time for a loaf.
- Cool on a wire rack. When cool, frost with a cream cheese frosting.
