SimGar

15 Nov 2011

Pumpkin Muffins




Pumpkin is one of those things that as soon as it gets a little chilly out, you can’t help but crave it. It’s also one of those things that can be a little bit too much. I know a lot of people, myself included, who claim to like pumpkin pie. But once you place a slice in front of them, they’ll take one bite and then be over it. I know that I need a whole lot of whipped cream if I’m going to make it all the way through a single slice. Still, I won’t say I dislike it. I just can’t bring myself to do it.

Anyways, that’s why I have a penchant for pumpkin muffins. These muffins especially are very light on the pumpkin flavor, which I think we’ll all have to agree is a good thing. But they still offer that hint of spice that we all crave when autumn rolls around. These muffins would make a great Thanksgiving breakfast, if I do say so myself, especially if you’re trying not to eat too much come dinnertime.

Pumpkin Muffins

Preheat the over to 350 degrees. Take 1 ½ cups whole wheat flour, 1 cup all purpose flour, 1 tablespoon pumpkin pie spice and 1 ¼ teaspoons baking powder and sift together. Place to the side. In a slightly larger bowl, combine 2 cups sugar with 1 cup of canned pumpkin, ½ cup vegetable oil and 2 eggs. Then slowly mix in the dry ingredients. Fill up your lined muffin pan. For the topping, use your hands to crumble together a ½ cup of brown sugar, 2 tablespoon flour, ½ teaspoon ground cinnamon, ½ stick chilled butter and 1 tablespoon of maple syrup. Top each muffin with a generous helping of the topping (it’s the best part, after all). Bake for 30 minutes. Makes 18 muffins.

 


Preheat the over to 350 degrees. Take 1 ½ cups whole wheat flour, 1 cup all purpose flour, 1 tablespoon pumpkin pie spice and 1 ¼ teaspoons baking powder and sift together. Place to the side. In a slightly larger bowl, combine 2 cups sugar with 1 cup of canned pumpkin, ½ cup vegetable oil and 2 eggs. Then slowly mix in the dry ingredients. Fill up your lined muffin pan. For the topping, use your hands to crumble together a ½ cup of brown sugar, 2 tablespoon flour, ½ teaspoon ground cinnamon, ½ stick chilled butter and 1 tablespoon of maple syrup. Top each muffin with a generous helping of the topping (it’s the best part, after all). Bake for 30 minutes. Makes 18 muffins.