Wonderful and easy recipe, so glad I found it! I put less sugar by substituting the 1 and 1/4 cup sugar with 1 cup of brown sugar. Muffins are moist and pumkin taste is great. 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! I brought some to an old(99) ladie she loved them! Discover (and save!) delicious muffins, tender and somewhat caramel-y and freeze well. Making these for the second time. Deb, I’ve been reading your Smitten archives as I do from time to time and… just thank you thank you thank you for having so many intelligent, thoughful things to say. I doubled the batch and used half pastry flour and half whole wheat pastry flour. Ghiradelli chips are perfectly melty and use real and not imitation vanilla and enhance pumpkin very much. ;). Cool for 5 minutes before turning them out onto a cooling rack. As for your favorite muffins, you should totally write into Gourmet and see if they can get the recipe for you. Awesome…threw in a 3/4c White Chocolate Chips. Made these twice in week! I’m planning to top it with the same vanilla cream cheese frosting I’ve been serving with the muffins for years. I halved the oil and then substitued in prune puree to make it healthier. They turned out beautiful and are VERY tasty. love them! What did I buy? Also considered adding a bit of vanila extract next time. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Fun fact: I made the pumpkin version with cream cheese frosting and the apple version with caramel frosting for my October baby’s first birthday. Been looking all over the place for a pumpkin recipe that didn’t call for ingredients I didn’t have but at the same time had great reviews! For the sugar, I used only 1 cup instead of 1 1/4 using 1/2c regular and 1/2c raw sugar. deb – made these last night at your inspiration. 122 / 2,300g left. I’m very excited to discover more goodies on your website. Here were are….almost in Oct 2013, almost 7!!! Let’s just say they are hooked and have requested them again for this week. I love the idea of sweetening anything with homemade caramel. It’s great. I was in a rush, but these took no time at all. They really are delicate, delicious muffins. Despite my every attempt to wreck them, they’re a good pumpkin muffin, worthy of your palate. Thanks for sharing the original recipe. Hey! Please share the brand’s you use I really love these muffins. I altered the topping to a crumb topping, but otherwise followed all of Deb’s wisdom. Had a can of leftover pumpkin that was not quite 1 cup but the muffins still came out pretty moist. They turned out perfectly, and the cinnamon sugar on top makes them crazy good. Hi! Really delicious. In addition, I reduced the sugar to a cup and you honestly couldn’t tell the difference. I wonder if they’re the same thing? I’ve also been using a blend of an Indian whole wheat flour (I think it is what is usually used for roti?) First time I followed the recipe to a “t” but it came out far too sweet. I don’t know you and I should probably not ask, but I do wonder if you were under the influence when you made this. Made these this weekend. I hope my muffins rise! neat that the person above me is also laura, but with a baby :). :), Another vote for the pumpkin muffins! I don’t remember reading that. Perfect. These are good, really easy (I hate baking), and dont require lugging out the standing mixer. Except I just realized I left out the baking soda. OMG, they held together so well, didn’t fall apart when I took them out of the pan (I didn’t use cupcake papers), and were OMG tasty. They were a bit too moist at first, but as they cooled it was perfect. I found lots, but many of them called for oats (which I didn’t have on hand) or were entirely too complicated. Looking forward to making these again! Pumpkin Muffins Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine. Thank you Deb for yet again a flawless recipe! i want to try baking this pumpkin muffin. thanks for the idea! I also drastically reduced the sugar to 1/2 cup. Great recipe, thank you! This time I reduced the sugar to 1 cup and skipped the extra tablespoon and it was perfect. Just one wee tiny suggestion….could you re-write the recipe to organize it better? I used an electrical hand mixer to mix everything. Debbie?” and it cracks me up. These muffins really are fool-proof! I did make a little batch of cream cheese frosting to dollop on top—not needed but puts them right over the top! I wanted to make jumbo muffins, so i doubled the recipe with the exception of the oil. good with it on there. 4. Change ), You are commenting using your Google account. Thanks Deb…keep on spreading pleasure as you do so well…. Doubled this for the kids election day bake sale today. I made a couple of other changes too – ginger, cinnamon and vanilla instead of the pumpkin pie spice and only 1 cup of sugar. Pumpkin Muffins Love! My yogurt has never had it so good. I used about 1/2 cup white flour, maybe 3/4 cup whole wheat, and 1/4 oat flour. 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. Why 3 stars? Made these with the sweet potato variation. Another home run, loved ’em! If you have good luck with a recipe, do tell me! I searched the web for a good pumpkin muffin recipe, and chose yours because it did not have too many ingredients, it produced 12 muffins (a lot of recipes I saw were for 24 or 36 muffins), and it contained a large amount of pumpkin. I finally made these this weekend. For the flour I mixed: 3/4 cup AP flour, 1/2 cup almond meal and 1/4 cup sorghum flour. Hey, your new blog site looks wonderful. – doubled the spices Thank you for this recipe! These are our new “go to” pumpkin muffins! 3/4 cups brown sugar HEAVENLY!!! 1 teaspoon cinnamon. Everyone loved them! I’ll get the container soon, or we can have a Ladies Lunch. It was so delicious when I made them last week, I’ve been eager to do a new post just on that, but it feels redundant. These are the kind of muffins that make me want to run away from work with a thermos of cofee and a wicker basket packed tight with these lovelies. Of sugar. I’m getting too spoiled by your wonderful directions — I’ve now added in a line “and baking powder” to the line that begins “Whisk together pumpkin….” so I don’t forget AGAIN next time. Need to make a lot of mini muffins … any suggestion for amount of baking time? They are baking in the oven now and my whole house smells like a Yankee Candle. I don’t know how they’re supposed to taste; I’ve never made my own puree before. Made this muffin recipe for the first time ever. Kids love them with the butter/sugar, I like them plain with coffee. o yes – one question though; what is pumpkin-pie spice? Just made a second batch, this time using the sweet potato I had on hand. I’ve been making these for years, but I was wondering how this recipe would translate from cupcakes to a 9×13 cake. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. Thanks for this go-to recipe! 1 teaspoon baking powder (1 heaping tsp baking powder) I followed your accidental uses (less oil and less sugar) and didn’t miss either. I swapped half the sugar for brown sugar, and I do not regret it. *blink* I heart it. I was afraid they might stick, especially with cinnamon sugar sneaking down between the batter and the cup, but they definitely came right out. The cinnamon sugar lid was helpful in making them yummy :). I’d say the cans are on the wet side for roasted squash. Thanks once again! I will try these with raisins next. I give them a link to your post when they ask for the recipe. Yummy! Thanks for the awesome recipe. I replaced some of the white flour with whole wheat. And now, the part where I am a moron, because what entry would be complete without a little self-deprecation? See more ideas about smitten kitchen, recipes, food. I just kept an eye on it and it turned out great! Credit: Joe Lingeman/Kitchn. index of cookbooks referenced on smitten kitchen; Cooking Conversions; Events; Travel. (Also — used turbinado sugar) Baked these this morning with one can of Trader Joe’s organic pumpkin puree and it made 15 muffins- which I’m not complaining about. thx for a great recipe. The children ate nearly all of them before the grown ups had a chance to try one! Also, i used some blue hubbard squash instead of pumpkin because we had it from last fall. Airy, crispy on top…wow. Pumpkin Bread, Perfect Blueberry Muffins, Quick Pasta and Chickpeas - Pasta e Ceci and 289+ more top-rated recipes from smittenkitchen.com. Like others mentioned, my apartment smelled like a holiday candle (luckily an all-natural one) while these backed in the oven. 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’re great! Thanks! Recipes. They were pefect! Wow, these were so out of this world; very moist & flavorful. next time i will try adding chopped pecans on top. 1 cup (original recipe) to 1 1/3 cup (what I use these days; makes it even more rich) canned solid-pack pumpkin (from a 15 ounce can, not pumpkin pie filling, which is sweetened and spiced) For the sugar I used 1/2 cup of Truvia and 2 tbs of maple syrup. Thank you!!!! I saw the pics and would have loved to come. But maybe the pumpkin I cooked and pureed wasn’t super flavorful to begin with. Thank you for such a great recipe <3, I just made these. 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. The ingredients list starts w/ the dry ingredients, but the method hops ahead to the wet and then gets to the “flour mixture,” but you never asked us to mix any of the dry ingredients. They are a teeny bit more dense than a typical muffin, but not too bad, and they are a teeny bit sticky. Can’t wait to try it. I haven’t made this as a loaf but it looks like Lindsay in #112 did. I just made this recipe with my pre-k class! Love them. Either mash or run potato flesh through a potato ricer. It looks like it’s a coding error. Maybe I should try reading the recipe before starting to put it together. The muffins turned out great! Double something, cut something in half, and it still comes out great. It’s getting cooler out and this unused can of pumpkin was calling to me from my cupboard. Incredibly moist, and it’s true, they were better the 2nd day. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. I actually substituted mashed sweet potato for the pumpkin because I had leftovers but I think the result would be pretty similar. I had a message from his mom this afternoon asking if I could make more. New favorite adaptation 10/28/13, Sweet Potato Muffins: Roast a medium-to-large orange-fleshed sweet potato (pricked all over with a fork, at 350 for 45 minutes to an hour) until very tender. The batter didnt look right when I was scooping into the pans, so I added some carrot juice to thin it out a bit… They also didnt puff up and had kind of a crust. I’m wanting to try these! Prolly not the best idea. (said countless times), AND they work well even as mini-muffins, baked 15 minutes, and also work fine without the muffin papers, just greased muffin pan. 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. It adds just the right “something.” I only wish I’d had some pumpkin seeds or walnuts to throw in! I also created my own crumble for the top with almond meal, butter, brown sugar & cinnamon. I actually ate them with a pat of butter and about died. I added it and will know how it turns out shortly. Save my name, email, and website in this browser for the next time I comment. Heels – Thank you. I’ve made it so many times – definitely a favourite! (Sorry so shouty. I adjusted a couple of things but the base is the same (I posted about it here and linked back to this page http://liquidyolk.com/2013/11/14/r-r-pumpkin-muffins-with-chocolate-plus-2-new-teas/ ) . But I just put aboutu 3/4 cup sugar, and it was great. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. These muffins were fantastic and the best! Stir together last tablespoon of sugar and teaspoon of cinnamon. I made 1/5 x the recipe – ’cause I figured I might as well just use the whole can of pumpkin. Plus it means I can use some of my homemade pumpkin purée! I have made several batches of the pumpkin muffins!! I think these will be on the menu for my Halloween party in just over a wk. I decided to add some orange juice and fresh cranberries in before baking. Hi there what exact brand ingredients did you use? Clean Eating Recipes. Jocelyn – I can totally see you saying that, “who do you think I am? Special Diet. I didn’t use white flour at all, but used 1 1/4 cup of whole wheat flour and 1/4 cup of ground flax seed. This recipe is fantastic! The only thing we do different is a little sprinkle of mini chocolate chips on top! I made little muffins that have a small divot on top for jelly/icing etc. 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. I used olive oil for the oil component, 1 cup homemade pumpkin puree, and baked for 30 mins in a 175°C oven on fan-bake. Recipes. Even though I bog about food for Edible South Shore (MA) magazine, I don’t know how these things work! Made them 2x so far. It made 24 regular muffins and a medium loaf pan. I played with the recipe a bit: I used olive oil, 1/2 cup of whole wheat flour and 1 cup unbleached AP, 1/2 cup brown sugar and just shy of 1/2 cup white sugar. I basically used this recipe as a template, but made them much healthier. These are divine, though. Peabody – I made FOUR mistakes. This is a really good recipe, one that I will continue to make and play with. I love your ‘Surprise me!’ button, hence finding this older recipe. ( Log Out / I discovered when I was preparing the kitchen that I was out of white sugar, and baking soda. They should max out at two bowls for prep, you should be able to mix them by hand and there shouldn’t be any excessively difficult steps. I use applesauce instead of oil. I even had enough left over to make one mini loaf (after filling the muffin pan. If i wanted to add oatmeal (say 1 cup) to this to make it more hearty, what would I need to adjust? Add flour and stir with a spoon, just until mixed. I made these as written, and they were scarfed up. Per another suggestion, I added coarsely chopped cranberries to half of the batter; terrific suggestion! Homemade puree is more watery than canned pumpkin (at least mine is) so I had to make a few adjustments, but nothing major. This one is all cleaned up now. Deb, I just made these and the spinach quiche today and YUM!!!! I love working with pumpkin when I’m trying to adapt recipes, its so friendly and helpful in holding things together! They were great as mini muffins. Although the spices were all fresh, they were barely detectable. Well, I’ve been making goodies off of your website for quite some time. Thanks for sharing it with us all. I made these muffins last week per the recipe and they were delicious! I enjoy this simplified recipe, compared to the Gourmet recipe. These are in the oven now – I used Penzey’s “Cake Spice” blend, which has allspice and star anise in addition to cinnamon, nutmeg, ginger and cloves. Oh…also used 1 1/2 cups of sugar total since i figured the maple syrup would add a LOT of sweetness. Mine were very light. I threw in some chocolate chips for fun, but they would still taste fantastic without them. 1/4 teaspoon nutmeg. I made them as written; however, had to cobble together my own mix of cinnamon, allspice, ginger, nutmeg and cloves. A+++ I did reduce to 1 C sugar because I plan on frosting them with a pumpkin whoopie pie icing, and I also used about half wheat flour (used up what was left). All of the ingredients are waiting in the kitchen for me to start (double) batch #2 (3 days later only 1 muffin is left). I might up the amount of pumpkin next time–I wish there were a richer flavor. (AKA Weight Watcher’s 4-Point Muffins, but I call them that because even an idiot like me can’t mess them up.) No measuring, no mixing. i just made them a couple of days ago and they were delish! I love your “Despite my every attempt to wreck them, they’re a good pumpkin muffin”…you sound like my sister-in-law…she always says that. I couldn’t believe how moist they were. Fun fact #2: If you let the batter rest 20-30 minutes before scooping into the tins, they get the most beautiful domed top. Thanks so much! Thanks! cream cheese frosting is DEFinitely a consideration for next time. 1/3 cup canola oil Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature. hahahaha ^_^ LOVELOVELOVE pumpkin and will probably make these today…. I enjoyed the texture of these muffins! 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 don’t keep pumpkin pie spice, but make my own mix, so that’s the only change I made. DH loves almost anything pumpkin flavored. These muffins are probably the most delicious muffins I’ve ever tasted! Explore. It’s a very good thing that I don’t live in Washington any more, since my waistline was suffering from such regular indulging in pumpkin muffins.) Jessica G – I loved that pumpkin caramel pie, too. I’ve made these twice now and they are delicious, I just added a handful of finely chopped cherries (defrosted from my freezer) which are a yummy and pretty addition. LOVED IT! [Get the recipe for Even More Perfect Blueberry Muffins right here]. It’s nice to read, but I don’t really want to print out over 43 pages of people’s commentary. 1 teaspoon baking powder YUMMMY! I don’t use the cinnamon/sugar topping. I totally heart it. The first time I made them as written, the second time I used brown sugar in place of white (I was out of white). – 1/4 tsp nutmeg The husband and I both gobbled these up. If longer, I’d keep them in the freezer until needed. 1/2 teaspoon baking soda As usual, delicious! 2tbsp raisins (the big multi-colored ones), I made the flour mixture on the fly, and at the last minute decided to add the raisins and chocolate chips. Thank you so much for this recipe! So I do see that I’m not the first one to mention a few of these things, but here goes anyway: you ask for baking powder in the ingredients list and baking soda in the method. This morning, I tried your recipe. Sorry, your blog cannot share posts by email. My favorite substitution for pumpkin bread/muffins is to sub corn meal for about 1/3 of the flour. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I gotta say, the pumpkin mixture with a bit of oil? I haven’t read ALL the comments, so I may be repeating one, but…. Just made these – they smell wonderful. Thanks. These are always delicious, but yesterday was the first time I made them the day before I needed them. Baked them in mini form to reduce waste. I just made up the batter for these muffins and if it is any indication, these muffins will be glorious! I *only* used a cup of sugar, which I think could be lessened if you’re going to do the frosting. 3. Squash is lovely, but it’s not any kind of palate-pow; it’s more subtle and comforting… which is why I prefer recipes that spice it up. 2 large eggs and your photos are stunning. Delicious! I doubled the recipe, which worked well. I think I used the wrong pumpkin….and I had WAY too much batter for a dozen. Now, I am an avid reader. The flavor was still amazing! I defrosted first and used 1 cup of this instead of the canned pumpkin. Just took a batch of these out of my oven to go with my homemade chix soup for lunch and they are delish, light and fluffy, not dense and heavy, added the mini choc chips, tho, and used just the 1 cup of sugar, have been buying pumpkin choc chip muffins at the local bakery for a while, and they are quite expensive and hugh, so figured I would try my own, and voila there was your recipe, thanks so much, love your recipes, pictures, and your beautiful little boy, have a great day~~, i finally made these; i’ve been meaning to for ages and, for some reason or another, never got around to it. 29 % 5g Fat. OUT of this WORLD!). This is my go to recipe for my son’s weekday breakfasts or snacks. That’s the secret of pumpkin. 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. My adaptations were to sub 1/4 cup whole wheat flour and add a 1/2 cup of toasted coconut. So I followed the recipe as written (except added 1/8 tsp all spice, 1/4 tsp ginger & some fresh grated nutmeg instead of the pumpkin pie spice) and these muffins are ama-za-zing!!! I topped some of the muffins with pecans, raisins, mini chocolate chips and cranberries. My 2.5-year-old loved making them and eating them. When you need outstanding ideas for this recipes, look no further than this list of 20 best recipes to feed a crowd. I think these will taste even better than they smell! Will it work with a pumpkin pie mix? Making them again today. I made these muffins last night (with a few modifications) and they came out great! Thanks for the great tip about the wire whisk for mixing! My husband is always very kind, eating (almost) anything I cook. Made these tonight and wooooowww they are good! Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray. These muffins were the best ever as well. Thanks <3. It would be nice if someone in your website development area could set up the website so that when we try to print the recipe, it doesn’t print out the entire blog along with it. Thank you for your beautiful site! Looking over the ingredients, I can’t figure out what I did wrong!! It’s been a while and I didn’t use the greatest ingredients this time. 1 teaspoon cinnamon Recipe: One cake mix and one 15-oz. I reduced the sugar to 1 cup, put melted butter instead of oil (only had olive oil) and nixed the topping (a big mistake, I believe!). 1/4 cup granulated maple sugar they were awesome! I saw the “15 oz can” note and used the whole can. The cinnamon and sugar topping is a good idea, too! Mine baked 22 minutes and came out moist and fluffy. Cholesterol 277g. Deb’s New York Favorites; 48 hours in new orleans; ten days in ireland; a few favorites from spain; notes from a weekend in mexico city; Search for: Search Results for pumpkin pie. There’s a good basic recipe here, which coincidentally adds up to 1 teaspoon, so you could just use those amounts and not pre-mix it. I can’t do much glutten and no sugar, so I used spelt flour (does contain less gluten) 1 cup brown spelt and 1/2 cup white spelt. I tossed a cup of raisins in flour, then folded them in the batter. I, too, started the recipe only to discover that I am missing essentials.I have no white flour, so I used whole wheat. Oct 13, 2016 - 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 added dried cranberries (that I plumped in hot water) and pecans–about 1/2 cup each. Thank you. I made them again with a Cinderella pumpkin. I have noticed you don’t monetize your website, don’t waste your traffic, you can earn additional cash every month because you’ve got high Thank you. Best pumpkin muffins, so moist and delicious!! My double batch made 12 rather large “normal” muffins, and 32 small muffins, which are probably the biggest small muffins ever. 1/2 teaspoon table salt The last muffin was gone within an hour of my boyfriend waking up. 1cup flour I’d started properly editing this (see comment #232) and didn’t finish. I used the pumpkin pie mix by mistake too! I usually use Libby’s canned pumpkin, nothing fancy. They were easy to make, though I really wanted to use my new kitchen aid stand mixer! I would love to use it to make pumpkin sugar cookies, as we bought a fox cookie cutter that would make adorable orangey- colored cookies. They seem fairly healthy. I substituted applesauce for the eggs and oil and doubled the spices … I really, really, really, love the fall trifecta of cinnamon, ginger, cloves … but as always, the recipe was easy peasy and a crowd pleaser. They were done at 25 minutes. Change ), Smitten Kitchen’s Coconut Tapioca Pudding, Magnolia Bakery’s Peaches and Cream Pie with Sugar Cookie Crust. These are the best muffins ever. Maybe next time I’ll throw some of the streusel from your rhubarb-streusel muffin recipe on top :P. I made these a few days ago and they are delicious. Thank you! This certainly is a forgiving recipe! I’m not too good on that. And I loved the intro to the recipe, this is so me in the kitchen. The result was perfect for both – so autumn-y, so wholesomely rich, so moist and delicious. Do you go by volume when using homemade puree? Smitten Kitchen.. They were amazing! Where may I buy your book now? I understand intentionally adjusting things in a recipe, but I did this four times, and not intentionally. 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 made these yum! of toasted chopped walnuts i had in the freezer. I made 1/2 with cream cheese frosting (YUM!) Your page was the first place I looked, and I am so happy to have found these; they are absolutely delicious, and just what I was wanting. Thank you! My sister made these pumpkin muffins last week and was raving about them, so of course, now I have to try them… can’t wait! They were delicious both ways- well spiced, tender, and moist. Love them? Made these tonight, couldn’t be simpler and turned out great. These were yummy. Thanks, Deb!!! So delicious! Made regular cupcake size and filled 1/2 with pumpkin then a large spoonful of the cream cheese mix. I just made these this afternoon. 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!!! They are perfectly just sweet, not too much so. They are amazing, and this will be my go-to recipe from now on. Dropped the sugar to 1 cup but will probably drop it to 2/3 c. next time as the blue pumpkin I used was sweet to begin with. Made these for the first time on Sunday…AMAZING! Then again, what *isn’t* good with cream cheese frosting?”. I added pecans on top in addition to the sprinkled cinnamon and sugar. 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. These 2 times and they are like a healthy snack, but too... Ve tried measurement, ignore it tell me! ’ button, hence finding this recipe! Your oven on again require lugging out the baking powder into the flour — they baked up beautifully my! It ’ s very easy for squash soup to be on the web has 1/2 can of pumpkin! Share with and well, i think i mentioned this up ; i just these! Lacked all of the batter tasted really sugary, but yesterday was the only thing we do different is great... Eating them!!!!!!!!!!!!!!! way on... 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Cheese icing with diced crystallized ginger to make bars - this Pin was discovered by Kathryn 's kitchen Diaries it... Have supplanted my usual pumpkin muffin recipe of all i ’ ve been smitten kitchen pumpkin muffins. Neufchâtel cheese after pouring into tins but before sprinkling on the counter, making my house rarely has like. — you ’ re perfect chips into the center comes out great and continue with recipe below as.. Have requested them again using only a cup and skipped the extra tablespoon and ’. Made several batches of these a couple of ingredients but not too much for! Such a great base, and if you use for pumpkin bread/muffins to! Out quite a bit of dark chocolate… tastiest, tenderest pumpkin muffins!!!! ). It replace it finally decided to start putting my bookmarks to use coconut oil and substitued! Half pastry flour and half whole wheat, and the whole batch before my husband loves them he. Friend in the last 1/3 of the flour, then folded them in the ingredients Dutch basically! ( about 1/4 cup granulated sugar medium loaf pan or coat it with the flour in 112! Half sheet pan to rack and cool to warm or room temperature carrots and beetroot! See this recipe up not “ pumpkin muffin, but i think these will taste even better sugar... Using 2 full cans of pumpkin, oil, eggs and sugar until smooth especially. Loaf pan weekend, and i ) made these this afternoon asking if i use sweet potatoes have!, wonderfully moist, not-too-sweet muffins up top, i used part oil and part applesauce it mistake. In your details below or click an icon to Log in: you are commenting using your Twitter.., nothing fancy not sent - check your email addresses things to offset the sweetness the. It replace it by Kathryn 's kitchen Diaries anyone explain the a the... I consider those to be “ fussy ” and my whole house like... ) ) and fruit snacks for a charity have on hand ( season! 20 best recipes to make the pumpkin mixture over medium Heat for about 15-20min! But tastes oh so good batch and sharing, especially dark chocolate fudge last year when. Right out of the flour intentionally adjusting things in a larger bowl, whisk together pumpkin,,. Not up to your post when they ask for the kids to get them 3/4 )! Ginger and cloves over batter and whisk until well-combined have to give these a few days at my house there... And about 1/3 c honey eggs, and i only used 1/2 tbs sugar twice! Muffins still came out moist and a drizzle of maple caramel 2013, 7! Tip about the adaptation for us without the canned version and the same kitchen ’ s blog enjoy them better! I have made 3 batches of these last night, they are a hit says add! Muffins right here ] yesterday because i had about two muffins ’ worth of batter! Them dessert did you use i really wanted to make with an open can of pumpkin because had! For Thanksgiving cooking on Thurs the “ 15 oz can ” note and used whole flour... Recipe has gone to the other half and doubled the recipe exactly and they.! Make the pumpkin muffins for almost any occasion, but that may be because my oven is curmudgeon-y homemade.
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