Tuesday, 21 February 2012

Pumpkin muffins

Here is a blog from a friend of a friend of mine.  While I have yet to visit her restaurant in the Valley, I can assume it's fantastic from her recipes. 

I've been following her blog for a few years now and have found results to be consistent and recipes very reliable - I like that in a source.  I know if I try something it'll work!

Here are some pumpkin muffins I made from this recipe.  I did not have a full can but rather a half can of pumpking purée to use up so I made 18 muffins or cupcakes.  I served these without the brown butter glaze as I had no butter in the house at that moment.  I did make a cinnamon icing and it was delish.

Simple Pumpkin Muffins
just a smaller quantity than the recipe on her blog
1 cup sugar
1/2 cup Oil
3 eggs
2 tsp vanilla
1 1/2 cup cooked and mashed pumpkin (or 1/2 large can)
2 cups flour
2 tsp baking soda
1 tsp baking pwdr
2 tsp cinnamon
1 tsp ginger
1/8 tsp cloves
1/4 tsp salt

Preheat the oven to 350°. Butter a 12 cup muffin tin (or use paper liners). In a large bowl, beat the sugar, oil, eggs and vanilla. Add the pumpkin and whisk to combine well. In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves and salt. Add the dry ingredients to the pumpkin mixture, and whisk just until combined. Fill the muffin cups 2/3 full. Bake the muffins for 15-18 minutes.  Let cool 5 minutes, then remove muffins from pan.  Drizzle with cinnamon icing.

Cinnamon Icing
1 cup icing sugar
2 Tbsp milk
1/4 tsp cinnamon (or more to taste)
- mix up and drizzle on muffins, waffles, pancakes, scones...


  1. Hi Rana,

    Would you have to alter the dry ingredients in this recipe if you use fresh pumpkin given that is it so much moister than canned pumpkin? I usually strain my fresh pumpkin and use the "drainoff" to throw in soup.


  2. i used the canned pumpkin pie filling. is that considered cheating or taking the easy way out? not sure, but they were delish which is kinda ironic... i'm not a big pumpkin fan.
    Maureen, wish i could help with your question. sorry, no idea. i'm sure Rana will know and reply in no time

  3. I used a can when I made them the first time too, but I have two beautiful heirloom squashes left to be used and I'm going to try this with one of them! Can't wait! I'll definitely report back in under a week with the results.

    I, too, save all the water I use to cook most vegetables and keep it as "water for soup". I make soup at least once a week, so it gets used pretty quickly. Fewer nutrients lost.

    Jessica, did you make the brown butter glaze that is optional?

    1. i opted out of the sweet option, was trying for the healthier option for once. plus they were just great without, but maybe my next batch. but they'll have to wait a lil while longer, i'm going to bake the molasses bread next i think