26 October 2011
On Sunday, which is the perfect day for baking in my not so humble opinion, I had a craving for pumpkin muffins. Conveniently, I had some pumpkin in the fridge that was beginning to mold. What? I let pumpkin rot? I realize that the general impression you get from food bloggers is that pumpkin is akin to gold. While I do like pumpkin, I don't want to have unhealthy relations with it, nor do I want to bathe in the stuff. Really, it's one of the least tasty squashes out there. Have you eaten a spoonful of the puree? Did you have a reaction to it like a baby being forced to eat green pea puree? Perhaps it would taste better if I made puree from sugar pumpkins, but so far I stand firm in my opinion. Butternut and acorn squash both taste better. The only reason people have a creepy lovefest with it is because they saturate it with sugar, spices, and butter, of which I wholeheartedly approve.
Thus, it was beginning to mold.
I had bookmarked a pumpkin muffin recipe from Muffin Top a long time ago. Despite the relative ease, I hadn't gotten around to making them. Shame on me. The picture of the bright orange and the gorgeous crown captivated me. These were going to be good.
Here is the sugar mixed with the spices. I used a little more than 1 teaspoon of various spices like cinnamon, allspice, fresh nutmeg, cloves, and ginger. I think I used too much, because the end result was a dull brown instead of a vibrant orange. In the Muffin Top recipe, she states that she accidentally used an entire 15 ounce can of pumpkin, so maybe that helped with the color.
Quick breads are great because you just combine the dry ingredients and the wet ingredients separately, then mix them both together until a few streaks of flour remain.
The tops are sprinkled with cinnamon sugar, which gives them a nice crunch and extra spicy flavor.
Twenty-five to thirty minutes later, your kitchen smells like fall and you can dive right into a muffin or three. I was disappointed that mine weren't orange, so I'll have to figure out what went wrong there. But the flavor was amazing, and the muffins were so tender. I'm definitely going to make these again, though I'll add cranberries and pepita seeds next time.
If you made it this far into the post, here is the link to the recipe again so you don't have to scroll up.