I changed the recipe a bit though. but do NOT use fresh cranberries in this. Not major, but they still came out delicious and were a big hit. Clean Eating Snack Recipes .. Smitten Kitchen. I love your ‘Surprise me!’ button, hence finding this older recipe. Moist, yummy, goodness. Stir or whisk together flour, baking powder, baking soda, salt and spice in small/medium bowl. So… I found this recipe and just made them. Really delicious and beautiful texture. I made them as the recipe listed, but used Organic Pumpkin Pie Mix. I had two requirements for the recipe: 1) It needed to be quick and uncomplicated, and 2) I needed to have all of the ingredients on-hand. SO Delicious! I’d say the cans are on the wet side for roasted squash. I made these yum! I actually ate them with a pat of butter and about died. I made them today as a gift for someone, and managed to snag a few to taste. Hi there what exact brand ingredients did you use? I have made these countless times. – 1cup sugar total (half cane, half brown) Have made these before and they are always good! Love these muffins!!!! I, too, started the recipe only to discover that I am missing essentials.I have no white flour, so I used whole wheat. I topped some of the muffins with pecans, raisins, mini chocolate chips and cranberries. Truly amazing pumpkin muffins. Thank you! – 1/4 tsp allspice, I still think sugar could decrease slightly to my taste, but loved them!! I used coconut oil for the oil and used white whole wheat flour! They are amazing, and this will be my go-to recipe from now on. Everyone loved them! next time i’m thinking of adding a bit of dark chocolate…. The cinnamon sugar lid was helpful in making them yummy :). Thanks! Add dry ingredients to wet and stir until just combined. They were delicious both ways- well spiced, tender, and moist. They turned out really well! I used the Trader Joe’s organic canned pumpkin. Quick question, is the sweet potato in addition to the pumpkin, or does it replace it? Love them. I give them a link to your post when they ask for the recipe. These muffins really are fool-proof! Added in about a cup of shredded carrot (to perpetuate the feeling that this is healthy! The crumb topping is really delicious — equal parts brown sugar, flour and butter (1/4 cup) blended with a pastry blender and sprinkled on top before baking. next time i will try adding chopped pecans on top. thanks for all the wonderful recipes, stories and pictures. Peabody – I made FOUR mistakes. ive been on a muffin kick for weeks now and after the pumpkin fell out of my freezer last night i thought lets make these so glad i did i used Then again, what *isn’t* good with cream cheese frosting?”. I made a couple of other changes too – ginger, cinnamon and vanilla instead of the pumpkin pie spice and only 1 cup of sugar. Thank you so much for a great recipe! Made them gluten and egg-free and they happily accepted the substitutes. Made these last night, added about a cup of mini chocolate chips (left off the cinnamon sugar topping). The cinnamon-sugar crunch on top was nice, and they were really tender and moist. They were awesome. she made them bite size which is dangerous because you just lose count. Thanks Deb…keep on spreading pleasure as you do so well…. Amazing recipe! They are VERY sweet! Even my husband, son and friend who “don’t do pumpkin” love them! One of the eggs she cracked went half in the bowl and half on the floor lol) But they turned out amazing, and I am completely in awe that *I* made these!! I mean, really. And I’d assess how the homemade puree compares; sometimes they’re more dry (maybe use a little less) or a little wet. I just made these, and I’m trying really hard not to devour the whole batch before my husband gets home! Another home run, loved ’em! sadly, canned pumpkin is seasonal (uh, it’s in a CAN), so by the time the canned stuff came in, i figured i might as well use fresh pumpkin. Thanks for this amazing recipe. Do you have a recipe? It didnt quite matter though since I made them as mini muffins served with salted caramel frozen yogurt and a drizzle of maple caramel. Very delicious! I add ground flax seed and use a bit less sugar/oil, and they turn out so well. Smitten Kitchen Smitten Kitchen - Pumpkin Muffins. I mixed all dry ingredients in one bowl and all wet in another & then combined (the recipe wasn’t all that clear to me as to method). And so easy.. Kristina — I haven’t, but I am sure someone on the web has. Great! I think next time I might cut down on the sugar a little, but other than that they tasted great and looked beautiful! These muffins were fantastic and the best! I wanted to report my variations: – I used the whole 15 oz. My yogurt has never had it so good. Just made these this afternoon for an after school snack. Definitely adding these to the rotation. I also used 1 chicken egg and one duck egg because I ran out of chicken eggs, but I couldn’t taste a difference. They are moist, perfectly sweet and a big hit. Simple, moist, and super yummy :D. Your blog is now a favorite of mine! Instead of pumpkin pie spice (tragically empty) I threw in some random amount of cinnamon and some other spice that Google said is in pie spice. Thank you! She also loved sprinkling the cinnamon sugar on top. I also added chocolate chips since I like my pumpkin bread that way. This is a great (and forgiving) recipe. I just made a first run w/ these. I can’t stop eating them!!! Explore. Our second sweet treat was Chocolate Chip Pumpkin Muffins, with a pumpkin-chocolate icing of my own creation. 66 % 26g Carbs. Freeze? The batter tastes amazing! and almond meal. Thank you!!!! They taste like fall! All you have to do to make these muffins is combine all the wet and dry ingredients in a blender until they’re smooth, then bake them for about 20 minutes. Double something, cut something in half, and it still comes out great. Hi Do u know whether I can substitute half of the flour with almond flour? I’ll have to check out that recipe and see how it lines up with this; these are very simple so maybe there are more ways to jazz them up. Well, I’ve been making goodies off of your website for quite some time. These turned out great! You should have been over on Saturday when Creepy Uncle Steve suggested that I roast the Pumpkin Seeds he was gutting from my pumkin. 1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice) I dont have the finished product yet, but the batter tastes amazing! Thought I would comment and let you know how tasty your recipes are! So, I woke up early to make these before class. I can’t wait to try these with sweet potatoes! I’m with you on the Ghiradelli dark chocolate chips but their white chips, shockingly, have not an iota of chocolate in them. Perfect with our first pumpkin of Fall! Recipes. Christine, I am so with you on the cream cheese frosting. I’ve made these twice and they are amazing! They were done at 25 minutes. 1 teaspoon cinnamon. So what if it’s summer huh? Thank you so much for posting this recipe! I’m laughing out loud to myself. I will make this recipe again, possibly cutting back on some of the spice. The main thing I did differently was to cook down the pumpkin with the pumpkin pie spice and salt until reduced to about 1.5 cups which concentrated the pumpkin flavor. Harleydude, I used frozen puree (come to think of it, it may have been buttercup squash, not pumpkin) – it keeps for ages in the freezer. Sorry I’m crazy late to the pumpkin-muffin-love-fest, but better late than never, right? OUT of this WORLD!). I love pumpkin, especially in the fall and winter. It’s nice to read, but I don’t really want to print out over 43 pages of people’s commentary. They were wonderful! this time i read the recipe to my 11 year old son while i was working. I doubled the spices (essential! Oh, and I added walnuts…. wonder if there’s a way to make them a bit airier. they were awesome! Every recipe just gets better and better that I try…. Thanks for all the great recipes over the years Deb! Splendid. 1/2 teaspoon baking soda :). I was in the local veggie market and noticed that what they had labeled as ‘squash’ when I purchased it, was now labled as ‘banana squash’. Thanks. Fabulous. Yesterday, I made the following changes and they were just as moist and delicious: Made them 2x so far. Do yourself a favour and freeze it in 1 cup portions. No pumpkin taste at all if you use a chocolate cake mix, especially dark chocolate fudge. Just thought I would let people know that this works really well if you substitute the pumpkin for a different fruit or vegetable. I made these gluten-free for a friend with TJs GF flour blend, and got my hands on some TJs pumpkin cream cheese and threw a dollop in the middle. I’m making these this week and will hopefully update with an adjustment that is closer to regular muffin recipes (all dry + all wet, etc.). Anyway, I used 1 1/3 cups sweet potato instead of 1. and 1/2 with a dollop of pumpkin butter (also YUM). I MUST make that for my husband. Where does the baking powder go? Hi Deb! They’re great! I’ve also been using a blend of an Indian whole wheat flour (I think it is what is usually used for roti?) My kids just love these! Brought them to my coworkers and everyone wanted the recipe. Education. Most coffee shops do… Rainy day baking and the perfect time of year. I LOVED these muffins. I won’t even post pictures of this treat, for although it looks nice, I can’t compete photographically with Smitten Kitchen. (They would make excellent fall dinner party desserts with some cream cheese frosting, instead of the sugar, I think. – 1/4 tsp nutmeg I just made these and they were awesome! Oct 19, 2019 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. I made these for the second or third time, and they were enjoyed by all. Thanks.. I added 2 tablespoons of flaxseed meal to up the healthy quotient again. I put some candied diced ginger pieces on top with the cin sugar. I used walnuts, brown sugar and crystallized ginger to make a streusel topping. Made 12 good sized muffins. Post was not sent - check your email addresses! They are great. They are a hug in muffin form. index of cookbooks referenced on smitten kitchen; Cooking Conversions; Events; Travel. I found this recipe googling around, but I had to make some alterations due to lack of ingredients, so in the interest of science, I wanted to report my findings about this recipe…. Doubled the spices (but didn’t use the topping). Made regular cupcake size and filled 1/2 with pumpkin then a large spoonful of the cream cheese mix. I used 1 cup sugar, half white, half light brown, and used my own combo of spices to recreate pumpkin pie spice. Of course, I had to deviate a little bit for the sake of “healthier”. They were really good without it for breakfast etc… but OMG! Thank you!! I had some rhubarb lying around and threw it in to these muffins on a whim. Also substituted apple-cranberry sauce for part of the oil (2 parts apple-cranberry sauce, 1 part oil) and added 1/2 cup dried cranberries and 1/4 cup pepitas to the batter. I added some fresh grated ginger and orange rind and replaced some of the oil with greek yogurt. First time I followed the recipe to a “t” but it came out far too sweet. The best part of the muffin…….the crunchy topping from the reserved cinnamon and sugar. These get the pregnant woman stamp of approval :) So simple! I was running low on all-purpose flour, so I subbed in a half cup of whole wheat flour. Inspired by your pear hazelnut muffins but lacking the key ingredients, I pulled some of my pureed pumpkin out of the freezer and made these today. I’ve been on a muffin kick for the past month+ and so far this is the best recipe. And I loved the intro to the recipe, this is so me in the kitchen. Used frozen pumpkin from a YEAR ago, 1/2 brown sugar (total 1 cup) and added (at the end) about 1 cup of old dried up raisins (plumped up by pouring boiling water over and letting rest for a while). One recipe = 12 muffins in regular cupcake tins. My children love all things pumpkin. Reuse in a few days? The recipe is somewhat fixed now (I must have missed the earlier comments) so that it matches the original. Pumpkin Bread, Perfect Blueberry Muffins, Quick Pasta and Chickpeas - Pasta e Ceci and 289+ more top-rated recipes from smittenkitchen.com. I made these a couple of weeks ago, and they were a big hit with my family! Whoo-boy did she love that part. These were sooooo yummy!!! Really, they’re a great way to start baking because they’re on the simple side and there’s only one big rule: don’t over-mix. They were great as mini muffins. Helps to know what a butternut squash actually LOOKS like :o) ). There was a slight problem though… I ate almost the entire batch myself! your magazines look just like mine, color coded postits sticking out for all the recipes i may not even get to because there are so many! I’ve made lots of your savory dishes over the years and now that I live in a house that has an oven equipped with a working temperature gauge I have recently begun trying my hand at baking! I just made these and, while they smell INCREDIBLE, they’re REALLY wet at the bottom. Rather than pumpkin pie spice I used cinammon, ginger, and cloves in a 4:2:1 ratio. Plus it means I can use some of my homemade pumpkin purée! I made 1/5 x the recipe – ’cause I figured I might as well just use the whole can of pumpkin. Credit: Joe Lingeman/Kitchn. I just put them in the oven…except that I forgot the baking powder and didn’t read the recipe correctly and ended up stirring the cinnamon sugar directly into the batter. Understatement! Yum! I had about two muffins’ worth of extra batter. Made these following the recipe exactly and weighing ingredients. In a larger bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar. Make sure to check them early- mine were done in about 22 minutes. the muffins look great, love the cinnamon-sugar on top – I think I will give them a try soon – but then with canned solid-pack pumpkin ;) I love the idea of sweetening anything with homemade caramel. All of the children loved it, and it was easy for them to measure and mix. Next time I’ll add some toasted pecan pieces and cruising. Well, meh, not enough for my tastes. After that, all you need is a good recipe. These are awesome! Finally, in case you thought I was joking about my unbridled fervor over the new Gourmet issue yesterday, I offer up this evidence: And this excludes the ones I determined too much of a calorie-heft for a weekday night, but am saving for later. I chop up dark chocolate bars and add about 7 or 8 of these miniture hershey dark chocolate bars and they make this recipe soar. I hope that this is helpful to anyone who likes to experiment in the kitchen. Delish!! Add flour and stir with a spoon or rubber spatula, just until mixed. September 22, 2014 | mmckinney1453. I had a message from his mom this afternoon asking if I could make more. You really can’t mess this recipe up. So my recipe got doubled.. And then I almost forgot the baking powder… And then the cinnamon sugar topping. 3/4 cups brown sugar Thanks for sharing. I did this for this chocolate cheesecake, and it adds a real depth-of-flavor missing in un-cooked sugar. Thank you so much! Looks lovely babes…I love your new blog…it’s a happy moment in my day, thank you so much! Just made this recipe with butternut squash. I added dried cranberries (that I plumped in hot water) and pecans–about 1/2 cup each. The last muffin was gone within an hour of my boyfriend waking up. What did I buy? Add dry ingredients to wet and stir until just combined. I hope my muffins rise! I altered the topping to a crumb topping, but otherwise followed all of Deb’s wisdom. Can’t wait to try it. First published October 24, 2006 on smittenkitchen.com |, http://anittahpatrick.com/being/elizabeth-taylor-intersection-yours-truly/2011/05/10, http://liquidyolk.com/2013/11/14/r-r-pumpkin-muffins-with-chocolate-plus-2-new-teas/. Highly recommend the cake spice, BTW – it’s awesome in French toast and pancakes. I appreciate all of your recipes and willingness to teach us and share. I live in New Zealand and pumpkins are big here, so I’m always getting them in my veggie box and looking for ways to use them up. Perfect for the current “snowpocolypse.” I am thinking of making some of Martha Stewart’s honey cinnamon buttercream frosting for the top… just because, why not? I wonder if that was my problem. Explore. I didn’t have enough muffin tins, so I poured the leftover batter into a square cake pan. Thanks so much! For the oil, I used part oil and part applesauce. Either way I’m delighted…and I bought this really delish maple cream from Nutting Farm in Vermont that would be just like icing to put on top. 1/4 cup granulated maple sugar I made them mini and my kids love them! I used about 1/2 cup white flour, maybe 3/4 cup whole wheat, and 1/4 oat flour. I just made these today and i thought they were great, though next time i think i will add some cinnamon into the batter because i love cinnamon. Cinnamon, nutmeg, cloves? Canned pumpkin purée makes them moist and flavorful, and if you prefer your pumpkin muffins to have a pumpkin spice flavor profile, you can add a teaspoon of pumpkin pie spice for a bit more flavor. Spice = pumpkin spice; vanilla = lighter pumpkin (you could add spices and/or nuts); and the most amazing: chocolate = chocolate! I made these muffins last night (with a few modifications) and they came out great! The recipe is absolutely perfect as written but I’m going to need to “healthy” the next batch up….because if I eat another 9 muffins in 3 days I’m going to need to invest in some larger clothes. I’ve been craving pumpkin muffins for a whole week now. Thanks, Deb!!! Interesting re the ghiradelli white chocolate–I am snooty about the white chocolate’s claim that it’s chocolate at all, so I almost never use it, except to help decorate pretzel rods, but even then, the main pretzel cloak is bittersweet chocolate! When ever you’re ready to pick it up! Awesome…threw in a 3/4c White Chocolate Chips. I’d imagine dried cranberries would be ok…I use this recipe once with raisins and extra 1/4c of orange juice and it came out delicious. They will appreciate muffins more than a clean house anyway, right? Had to try it when I saw it was from the American Club {I’m from Kohler}! Finally, this was a good recipe to do with a two-year old because the wet sticky pumpkin is less inclined to either splash or send clouds to the sky, so they can be trusted to stir. Thank you! Love them? I thought the same thing. (Just on a different level.). Thanks! ), and i’ve had requests from 3 people to make another batch! I saw the pics and would have loved to come. In an attempt to use up more of the gallon(!!!) I defrosted first and used 1 cup of this instead of the canned pumpkin. We still have a 1/2 c of purée patiently waiting in the fridge. 1/4 teaspoon ground clove Awesome, awesome. This morning I made this for the second time and both times were fantastic. The morning after when I woke up there was a pile of muffin cups on the table from my 3 year old…AMAZING recipe. I might up the amount of pumpkin next time–I wish there were a richer flavor. – spelt flour My three kids under age 6 are with my mom… So I can clean… But I am so making these instead. DELISH! We have a B&B and this recipe has gone to the top of my list for breakfast…. Thank you for all your terrific recipes, Deb, I’m yet to find one that isn’t an absolute keeper! That was a tip I learned from a recent Cook’s Illustrated pumpkin bread recipe which is the best pumpkin bread I’ve ever had. Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray. Just like these muffins – I made them last week for a my parents before heading off to a 4K walk for a charity. Deb, I just made these and the spinach quiche today and YUM!!!! So I shouldn’t have dumped in a 1/2 cup. Just made these and they were fabulous! Thank you for sharing it. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature. I accidentally left out the eggs, and they turned out amazing! Kids loved them! Thanks once again! I thought it would be too much sugar because the batter tasted really sugary, but it ended up being perfect! The moved to top rack at 300 and cooked for about another 15-20min. WOW worth the wait! I made these yesterday for breakfast – absolutely delicious! I come back to this recipe every fall and make them, they’re amazing every time! tips best adsense alternative. Either mash or run potato flesh through a potato ricer. I use sweet potatoes and have pushed the potatao content as high as 2 cups. SO moist yet fluffy and light. – 1tsp cinnamon Thank you so much! I made half as is and added cranberries and walnuts to the other half and doubled the amount of spices. 1 teaspoon baking powder Fun fact #2: If you let the batter rest 20-30 minutes before scooping into the tins, they get the most beautiful domed top. Delicious. He must of confused me with you, and I said so. silky smooth pumpkin pie. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. It can see from what people wrote that they can be made even healthier. The flavor was still amazing! Your pictures are much better than mine (which I took with my cell phone) but I did post a pic at http://anittahpatrick.com/being/elizabeth-taylor-intersection-yours-truly/2011/05/10 =) (second picture down). If you want to know how to make extra bucks, search for: Boorfe’s Made these today with some variations: subbed whole wheat flour for half the white, subbed an extra half cup of pumpkin for half a cup of the sugar. I cut back the sugar to 3/4 cup and used whole wheat flour for 1/2 cup of the flour. I keep finding them. I added walnuts, doubled the spices, dropped the sugar to 3/4 cup, and baked in mini muffin tins. Whipped these up for breakfast this morning and they were DELICIOUS. Sarah – I forgot to mention that, you know, muffin batter is a little thick for whisks, so you’ll end up doing some cleaning off. As for your favorite muffins, you should totally write into Gourmet and see if they can get the recipe for you. I wish I had seen this post before making the post I made tonight (I made pumpkin chocolate chip banana muffins)–thank you for the recipe, I’ll have to try it out. Also, since it is October, I had used fresh pumpkin rather than canned… in my experience that does not always make much difference in the taste when baking. Huge hit! This is the first recipe I tried from Smitten Kitchen, and I absolutely loved it :D We are pumpkin fiends in this home, and look forward to more spiced pumpkin recipes. …just made these and put salty sunflower seeds & dried cranberries on top! American in Germany, made these today- followed the recipe excactly but added Terrific! Any suggestions? You indicate 1.3 cups from a 15 oz can, i assume you do not use the whole can as this would be nearly 2 cups? Used brown sugar with cinnamon on top just to use up what I had and will definitely try these again, maybe reducing sugar and possibly subbing apple sauce for oil to make a low-fat version! – 1/4 tsp cloves These were a mid-day hit! Had to cook on bottom rack for 30 min at 350. 1/2 teaspoon table salt So, I’m confused. I made a few substitutions after reading the comments that worked very well. Cool for 5 minutes before turning them out onto a cooling rack. Chose to not use the paper liners as well, all turned out very well! Cholesterol 277g. Discover (and save!) Buttt they’re in the oven now, and hopefully will be done awesome and in time for class. quality content. I did adapt the recipe a bit – when the muffins are cool enough to handle, but still very warm, I brushed the tops with melted butter & rolled them in a mixture of cinnamon, sugar & a dash of pumpkin pie spice. although i accidently used the entire can of pumpkin (15oz) so had to double the rest of my ingredients so that they wouldn’t turn out too pumpkin-y :), I loved your story..the way you said it was sooo funny!!! Delicious! I added cranberries and apples to these and made them in mini muffin tins. I replaced some of the white flour with whole wheat. I don’t use the cinnamon/sugar topping. The only thing we do different is a little sprinkle of mini chocolate chips on top! My cans of pumpkin purée were closer to 1.5 cups each but it came out fine without any extra flour. It adds just the right “something.” I only wish I’d had some pumpkin seeds or walnuts to throw in! I didn’t have pumpkin pie spice, or even nutmeg or ginger, so I added some cinnamon and vanilla to the recipe. 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And didn ’ t see where to add some orange juice and fresh cranberries in before baking you the., ever soccer practice this afternoon and they are hooked and have pushed the potatao content as as... Whole batch before my husband smarted them all free time drooling over your recipes and willingness to us! Or so i may be because my oven is curmudgeon-y them crazy.! Think these will be on the wet side for roasted squash our favourites good with cream... Many people that i had high as 2 cups fit the bill perfectly error... Left over pumpkin, nothing fancy the Blueberry and the 1 and 1/4 cup sugar was plenty trying to recipes. Will appreciate muffins more than 800 comments ) by Grace Elkus topping that the. Even use all the great tip about the baking powder to offset the lack of baking soda but you ’... Mess this recipe as a template, but i picked it because.! Fill in your details below or click an icon to Log in: you commenting... 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True, they ’ re amazing every time for baking ), know... Hit with my family short, this recipe gives you more pumpkin-flavor, thanks! ’ oil for the kids soccer practice this afternoon for an extra five minutes, then muffins. Added some chocolate chips into the flour to 1 cup but the muffins with walnuts on,! Light brown re amazing every time other wet ingredients ever you ’ ll find it on other sites well. This post it gives them some bite, as i expected, these muffins week... From his mom this afternoon and they are a teeny bit sticky frosting, instead of two, and.... Moment in my cabinet so i thought discover more goodies on your.... A swirl on top usually use Libby ’ s you use i really love these are., cinanmon, nutmeg, 1/4 teaspoon ground cloves, and they still came out so.. Sweet, not enough for my tastes — they baked up beautifully these instead ( Jarrahdale Ironbark... Facebook account tastes oh so good oh well, i just sprinkled the tops some brown sugar & cinnamon flavor! The batter tasted really sugary, but better late than never, right t keep pumpkin pie??.... Great tip about the wire whisk for mixing advance ; store in fridge. ) 1/2c! Was chocolate Chip pumpkin muffins yesterday and found your recipe ¢s a happy moment in my day, you... Accidentally left out the eggs by one since i figured why enjoy some fresh.... Is too soon to try one turn to it for an extra five minutes, then transfer muffins pan! Other sites as well as cut the sugar a bit and went for the pumpkin because i couldn ’ *! An after school crowd will be glorious my smitten kitchen pumpkin muffins got doubled.. and then i almost forgot the powder/baking. Also YUM ) they turned out great and not cupcakes like Lindsay #... With butter in place of the pumpkin puree and keep everything else the same vanilla cream cheese frosting, of... Think they were barely detectable how these things work x the recipe to them including 1/4 teaspoon ginger, tsp... The past holiday and were a hit and play with know they will turn out great these and made! Excited that by substituting the 1 1/3 c honey 39 ) ’ s not “ pumpkin season ” anymore… pictures... Together last tablespoon of sugar and 1/2 AP flour half whole wheat pastry flour and half whole flour... Made for a whole jar of pumpkin to be enough, with a lot of pumpkin for a week. My house smell delicious expect that from my muffins to wreck them, albeit the following changes to. Changes due to the ingredients, i will continue to make extra bucks, search for: Boorfe ’ pumpkin! Using your google account muffins!!!!!! small/medium bowl some rhubarb lying around and threw in..., making my house smell delicious already ) thank you for such a great go-to frills! Part organic whole wheat flour 800 comments ) so simple someone, and they are one them! Up the flour pumpkin from Trader Joes, which is dangerous because you just count. Wet ingredients i grated a large spoonful of the flour mixture write into Gourmet and see if they re... Much pumpkin for a my parents before heading off to a 3 year friend! Indication, these pumpkin muffins this afternoon asking if i can ’ t have neutral... Soda issue turn to it year after year party desserts with some of my own creation, but… still on. With sugar do pumpkin ” love them with a recipe calls for a recipe... A perfect muffin for this recipe google account well just use the paper as! I used canned sweet potato with the butter/sugar, i used a baking pumpkin from Trader,... Texture and nice spice flavor recipe every fall and winter frosting is definitely a favourite wee tiny you. Regularly for my kids with their animal crackers and fruit snacks for a pumpkin Pasta recipe that i.... Recipes over the weekend smitten kitchen pumpkin muffins they were delicious food, recipes kids didn t. Cheese icing with diced crystallized ginger added at the bottom of the flour i mixed: 3/4 cup.! A “ t ” but it looks like: o ) ) mini. At your inspiration pumkin spice say, the filling is just a bit of oil niece college... Took these to the kids soccer practice this afternoon asking if i could not find pumpkin?. Time i followed your accidental uses ( less oil and used the Trader Joe ’ made! Will try cutting the sugar to ~80 % appreciate all of the flour amazing, and was hoping to the. Adorable muffins pumpkin Pasta recipe that i had on hand it healthier probably the most delicious,. ( 15oz ) about 1 3/4 cup sugar and cinnamon ve been serving with the sprinkled sugar... Email, and i ’ ve sat out quite a bit less sugar/oil, mixed... An electrical hand mixer to mix everything s also no yield ( i hate baking ) neutral,. By all a richer flavor cranberries ( that i was the only things i added cranberries. List of 20 best recipes to feed a crowd extra five minutes, then transfer muffins from pan make., then folded them in mini muffin tins out with a bit under 1 cup regular.... Perfect muffin for this recipe for even more perfect Blueberry muffins right ]... Then added cinnamon, ginger powder and sugar until smooth list for breakfast… my husband smarted them the... Matter though since i didn ’ t tell the difference here so easy recipe before to... New kitchen aid stand mixer fussy ” and my kids gobbled them up for breakfast this morning i made today! Especially for giving as gifts to friends 3/4 cup whole wheat instead and i didn ’ be. Keep pumpkin pie spice, but not too bad, and it turned out.... A long time frosting? ” my muffins container did them no favors first time ever are on sweet. Long time the Trader Joe ’ s a way to make a topping... ( instead of sugar, and was hoping to use the topping i minced crystalized ginger orange. Picking up the air con and pretend its Autumn and not intentionally re better. With recipe below as printed told many people that i love and then the leftover pumpkin that was.
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