There isn’t a big enough discount that can convince me to go shopping on Black Friday. That’s what online is for. So while other crazies are out fighting the madness, I’m hiding at home craving pumpkin muffins.
I’m particular about muffins. Not too big, more top/less bottom, no nuts, no enriched flours – I like them how I like them. So, when I get the hankering for pumpkin muffins, I prefer to bake them at home so I can control the ingredients and customize. It’s easy to make almost any recipe healthier simply by using the highest quality, pure, organic, unprocessed ingredients.
Fresh pumpkin is ideal but if you use canned, look for organic solid packed pumpkin with nothing added instead “pumpkin pie filling” which has added sugar. I tweaked this recipe from one of my favorite blogs, by adding a cup of thompson raisins and spraying the muffin tin with canola oil instead of using muffin cup liners. Of course, you could add any fruit like dried cranberries, blueberries, cherries, whatever you want!
This recipe produces pretty sweet muffins. Next time I’d reduce the sugar to 3/4 cup- 1 cup and use maple syrup instead. I’d also add a teaspoon of cinnamon for extra spice. However, if you follow the recipe exactly, you’ll get fluffy, light, cakey pumpkin muffins with a delicious crystalized cinnamon-sugar topping. They make a perfect breakfast for your overnight holiday guests, or great grab-and-go snacks. Add a little extra protein by smearing with almond or peanut butter, or enjoying with yogurt and fresh fruit. Change things up and try greek yogurt as a creamy, probiotic filled, tangy spread instead of cream cheese. If you have any leftovers, freeze them in a ziplock freezer bag. Defrost for 10 minutes before eating.
Forget Black Friday – go bake!
Made a dozen muffins
1 1/2 cups premium quality, organic all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large organic eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup organic thompson raisins
For cinnamon-sugar topping:
1 tablespoon organic cane sugar
1 teaspoon cinnamon
1. Put oven in middle position and preheat oven to 350°F. Either put liners in muffin cups, or lightly spray the baking tin with high-heat canola oil spray.
2. Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. (tip: whisking keeps things light and prevents over-mixing which can create a dense, brick muffin).
3. Make cinnamon-sugar topping by stirring together cinnamon and 1 tablespoon sugar in another bowl.
4. Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
5. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.