Eat
As the cool temperatures set in you can usually find me pulling out the baking pans to prepare some of my favorite breads, muffins and delectable desserts. And although pumpkin pie is not one of my favorites, I do love making breads, pancakes and muffins from this orange flesh of the gods.
In this month’s eat feature, I will share an all-time favorite for pumpkin bread and mouth-watering pumpkin muffins. The muffin recipe is actually a basic muffin recipe from Joy of Cooking that I changed up a few ingredients to make if my own. So, heat up the oven, fall is here and it is time to start baking. How good is that...
Pumpkin Pecan Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 2 large eggs
- 1 cup milk
- ½ cup canned pumpkin, unsweetened
- 2/3 cup packed brown sugar
- 4-8 tablespoons warm melted butter or canola oil
- 1 teaspoon vanilla
- ½ cup chopped pecans
Technique
In a large mixing bowl, whisk together eggs, milk, pumpkin, butter and vanilla. Sift dry ingredients. Add dry ingredients into egg mixture. When completely blended, stir in brown sugar and pecans until just blended. Spray metal muffin tin with non-stick spray or line tin with paper cupcake liners. Spoon batter into muffin tin about 3/4 full. Bake in 350-degree oven until done. Muffins are done when toothpick inserted in center comes out clean.
Pumpkin Bread with Walnuts
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon baking powder
- 1/3 cup milk
- ½ vanilla
- 6 tablespoons unsalted butter
- 1 1/3 cups raw sugar, plus 1/3 cup packed light brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup coarsely chopped walnuts
- 1/3 cup raisins
Technique
Whisk together all dry ingredients. In a large bowl, beat butter until creamy. Gradually add and beat in sugar on high speed until lightened in color. Beat in eggs 1 at a time. Add and beat in pumpkin puree on low speed. Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in walnuts and raisins. Scrape the batter into a greased 8 cup loaf pan. Bake until a toothpick inserted in the center comes out clean. Cool on a rack for 5-10 minutes before unmolding. Cool completely before slicing. From the Joy of Cooking.
