Last year around this time I had some canned pumpkin but wasn’t up for making pies so I looked for another option. I found a recipe for tasty pumpkin muffins, and that’s what I’m sharing with you for this week’s What’s Cooking Wednesday, the Day Before American Thanksgiving Edition.
I like this recipe because, well, I love muffins, but also because it’s yet another way to enjoy pumpkin. I heart pumpkin.
If you don’t feel like making pumpkin pies this year, give these a try–and throw in raisins for a special treat!
- 1 1/2 c flour
- 1/2 c sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 c milk
- 1/2 c canned pumpkin
- 1/4 c melted butter
- 1 egg
1. Preheat oven to 400° F.
2. Now I could tell you to do the dry ingredients first and then mix in the wet, but you know what? I just mixed it all together at once and they came out fine. You don’t want the batter smooth though; when the flour is incorporated, stop, and leave the lumps.
3. Grease bottom of muffin cups or use foil muffin cups like I did. This recipe makes 12 big muffins, but I did 6 big and then a bunch of small ones; I’m sorry but I didn’t count at the time. Fill cups to 2/3 full and put in hot oven.
4. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
5. If you’d like to use icing, I did the cream cheese one I put on my birthday carrot cake cupcakes here:
- 8 oz. cream cheese, softened
- 4 tbl butter
- 1 1/2 c powdered sugar
- 1/2 tsp vanilla
I then sprinkled some nutmeg on top.
Today I’m thankful for:
Pumpkin! Ooh do I love pumpkin in all its many forms, especially my mom’s pumpkin pie. Mmmm. I hope someone at home has a piece for me.
I also love and miss good old pumpkin spice coffee. Anyone know the best way to recreate that at home? I’m open to suggestions.
I’ve been adding some nutmeg to my (American) coffee before brewing in the morning, and that’s pretty good too. Can you tell I also like nutmeg just a bit?