Pumpkin Muffins, just in time for Fall.
This morning while watching College Football, I got the itch for something tasty and fall-inspired. So I decided to try a tempting Pinterest recipe. Here's what they look like from Pinterest:
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| Pinterest: Pumpkin Muffins |
This recipe looked relatively straightforward. Almost too easy. I was actually worried how they would turn out because it seemed too easy! I've never made muffins from scratch (only boxed), so I had no idea what to expect. These not only looked delicious but also manageable for a muffin-newbie like me.
AND I've never made anything with canned pumpkin, so I was super excited.
When it comes to cooking, what can be better than "Add all of the ingredients in a bowl and mix"?? And that's pretty much what this recipe calls for. So here's what you need:
Looks like the battle of Target vs. Publix. I tend to be a "clean" baker.... I would probably drive "real" bakers nuts. I like to put away ingredients as I go, so baking can take me a while. On the plus side, if you pull all of the ingredients out first like I did and put away as you go, you know if you forgot something!
Here's what the mixture looks like in stages: Dry ingredients, then added Wet ingredients.
Then mix until ingredients are combined.... do not over mix (which I have a tendency to do, so I stopped much sooner than I wanted to). You want it lumpy.
I got concerned here. This is when I normally would have tasted it, but there was raw egg.*
I mentioned that I've never made muffins from scratch (only boxed), so I wasn't sure if this was the consistency the dough was supposed to be. It was rather thick. But, what can ya do? Just keep swimming.
So as I was dividing into the muffin pan I was surprised that this recipe only made 12 muffins. That's like one serving for a preggo's hearty appetite.
Do NOT forget to sprinkle the sugar on top before putting them in the oven. I ended up using the 1/4 tsp per muffin it called for on 2 muffins, and it still seemed like a lot of sugar. Adjust according to your taste. Oh, and remember to have enough cups on hand..... I clearly ran out :-). Though, next time I'll likely bake them sans cups.
The recipe called for baking at 400 degrees for 18-20 minutes. My oven tends to be "hot" so I always set a timer a few minutes early. After poking them with a toothpick, I ended up taking them out at 17 minutes.
I would have liked the tops to be a bit crispier (you know that sugar crunch), but they were fully cooked through and the bottoms were brown. So next time I will likely lower the temp to 375 to see if I can bring the baking length up a bit.
There is never a better time to eat your freshly baked treats than right out of the oven.... so get after it!
They were dense and moist. None of the flavors were overpowering, so they are dangerous to have just laying around. I ended up eating 3 while they were still warm.
I will definitely be making these again. Kevin's not home so I don't know how he'll like them, but he's not carrying a baby! The serving size is perfect to linger for a couple days without the worries of needing to throw any out ;-).
*Now I've mentioned previously the difficulty of baking while pregnant due to raw eggs. I do know that in some recipes apple sauce can be substituted for egg. This has never sounded quite right for any recipes I've made, but this actually seems like a recipe that apple sauce would work well with. Perhaps I'll try that the next time I make this (which will be very soon!)
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