Friday, January 28, 2011

Pumpkin Muffins

When it comes to pumpkin I can't help myself so I'm sorry if you guys are totally pumpkined out. I greedily collect all the pumpkin recipes I find and buy extremely large cans of pumpkin that are way too big to be used up in one recipe. I found this healthier version of pumpkin muffins on A Fat Cat Created a Vegetarian and of course had to make them. (Hers look cuter with pumpkin seeds on top!) I love how these muffins rose up so beautifully and have nice domed tops. They might be my new favourite pumpkin muffin. I also want to try making Ellie Krieger's apple muffins.

In other news, it sounds like there's some sort of animal in our ceiling. I didn't think it was an animal before (though I heard sounds) but then another woman who lives in our building said she thought it was a squirrel, so now I think it might be an animal. How appropriate that I'm currently taking a pest management course!

If this sounds good, you might also like:
Morning Glory Muffins
Oatmeal Raisin Muffins
Spiced Carrot Muffins
Banana Peanut Butter Oatmeal Muffins

Pumpkin Muffins
Adapted from Ellie Krieger

1 cup all-purpose flour
1 cup whole wheat 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 molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk (or 1 tbsp vinegar + milk to make up 3/4 cup)

Preheat oven to 400F. Prepare a 12-cup muffin pan.

In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and eggs until combined. 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. 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. Take the muffins out of the pan and completely cool on a rack.


Eschelle said...

amazing as always!!!

Joanne said...

I will never ever ever in a gazillion years tire of pumpkin! So yes, I need to try these.

Rachel said...

Pumpkin season never ends for me. These look like particularly good versions of the ever-adored pumpkin muffin!

-hannah. said...

I love ellie krieger recipes! I use some of her tips on my blog: looking forward to your next post. :) -h.

-hannah. said...
This comment has been removed by the author.
Xiaolu @ 6 Bittersweets said...

Nope, I can't ever get enough pumpkin ;p. These look great! I have notoriously bad luck with my muffins/cupcakes rising so I may have to try this to see if I can get that awesome dome. Looks and sounds yummy. Oh and hope you guys solve the animal mystery soon :).

briarrose said...

What a great muffin. Beautiful job.

LauraJayne said...

I can't wait to make these next week when the first part (the miserable) part of my sugar detox is over!

grace said...

pumpkined out? nope--i've got 26 years of pumpkin-free life to make up for! :)

kimberleyblue said...

I'm the same way with pumpkin - any recipe that uses it ends up in my must-try pile. It takes me a while to get to them though - lotsa other recipes end up in there too!

These look like the ideal muffin. The molasses must add a fantastic flavour.