“you smell delicious….i will eat you”
i felt bad making this one….don’t get me wrong….i LOVE pumpkin muffins….but one of our favorite taste testers, sara, does not like pumpkin….so i felt bad that she couldn’t partake. but we simply couldn’t get through october without whipping up a little pumpkin something. so i’m sorry sara….we’ll be back next week :)*
for the rest of you pumpkin lovers….here’s a quick and easy treat for you!
i once again hit up smitten kitchen for this recipe…and then added my own little twist.
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
2 teaspoon pumpkin-pie spice or more….if you’re not scared of raw eggs…taste the batter and add spice to your liking.
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon baking powder
preheat your oven to 350ºF.
many of my resources said to be careful not to over-mix the batter….so don’t bother with the kitchen aid or stand mixer on this one…just use an old fashioned whisk and arm power :) begin by whisking together the pumpkin, oil, eggs, spice, sugar, baking soda and salt. in a separate bowl sift together flour and baking powder and then gradually add this to your pumpkin mix and whisk until all ingredients are blended and smooth.
if all you want is a plain jane muffin….you can stop here, add your batter to muffin pan (either well greased or using muffin liners). Make sure the muffin cups are only three-quarters full since you need to give these buddies room to rise. pop them in the oven and bam….they should be done in 20 minutes. check by inserting a toothpick or cake tester, or a fork if you’re desperate….into the center of a muffin…and if it comes out clean, you’re done….if not….give it a few more minutes and check again. once muffins are finished, remove and transfer to a cooling rack. i also opted to top some of mine with cinnamon-sugar…cause who doesn’t love cinnamon-sugar?! pour a glass of milk and enjoy!
BUT…if you’re feeling extra fancy (and i was) you can add a little extra step:
**cream cheese filling:
1 8 oz package of cream cheese, softened
1/3 cup sugar
a pince of salt
a half a cup of cinnamon chips (oh yes….they’re back!)
mix all ingredients, except chips, together till well blended. then add chips. once you have added your muffin batter to your pan, add a dollop of the cream cheese mixture to the top of the batter and bake! these guys might rise a little funny…..but they taste wonderful!
* good news! with extra batter i decided to make some mini muffins. once they finished baking…i dunked the tops of them in melted butter and rolled in cinnamon sugar mixture. i feel like mini muffins are like donut holes….you love them cause they are so tiny…and you probably eat as many of them…that you might as well have eaten a regular sized muffin….but ah well, you’ll never really know :) the good news is….our resident taste tester and pumpkin hater, sara, loved the mini muffins! maybe it was the small size…or the cinnamon sugar but either way….she still got to enjoy the treat on a week when i thought she would have to pass. so there you go…even if you’re not a huge fan of all things pumpkin….this treat can still satisfy!
**this cream cheese trick is one my mom used on cupcakes….i can’t say it’s her recipe though…because when i called my sis to ask for directions…she said “don’t put that on your blog!” :) so….i didn’t even get the rights to my own family’s recipe….and had to go in search of another internet version! haha…maybe someday she’ll let me in on the secret….but i’m sure i will have to “cross my heart and hope to die” promise that i won’t share it!