I had about two muffins’ worth of extra batter. I might up the amount of pumpkin next time–I wish there were a richer flavor. Well… These are my “Pumpkin Biscuits” and I whipped up some butter with cinnamon and sugar for the kids to put on it. Thanks! Deb, I’ve been reading your Smitten archives as I do from time to time and… just thank you thank you thank you for having so many intelligent, thoughful things to say. Everyone loved them! I made these yum! About everything but picking up the dry-cleaning, at least. I didn’t have enough muffin tins, so I poured the leftover batter into a square cake pan. We still have a 1/2 c of purée patiently waiting in the fridge. I mean, am I broken? The result was perfect for both – so autumn-y, so wholesomely rich, so moist and delicious. Wow, these were so out of this world; very moist & flavorful. She and the husband loved them! They should max out at two bowls for prep, you should be able to mix them by hand and there shouldn’t be any excessively difficult steps. Yvo – Oh you should! Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature. Jessica G – I loved that pumpkin caramel pie, too. I only used 1/2 cup of sugar because the applesauce added sweetness, and I replaced the oil with 1 tablespoon of butter (melted into the microwaved applesauce oatmeal) and 1/4 cup of yogurt. However I now need your help Deb. Your recipes always have just enough instruction for me to feel confident that I’m doing it right (or wrong) so thank you so much for that! It’s getting cooler out and this unused can of pumpkin was calling to me from my cupboard. I’ve use apple, carrots, purple carrots and tinned beetroot to make lunch box snacks for my kids. Voila! It made for a great base, and mixed very well with the flour. Can’t wait to try it. I also created my own crumble for the top with almond meal, butter, brown sugar & cinnamon. They’re in the oven right now! I wanted a quick baking project wih my boys (5 and 4)today and this totally fit the bill. Or do you come up 1st for everyone? The only thing I realized that you list baking powder in ingredients but not in the actual directions. After it’s done and when I took out a slice, I notice green “moldy” colors everywhere, especially around the cranberries. Just made them, albeit the following changes due to the ingredients I had on hand. Made half of the batch regular muffins and the other half large muffins with walnuts on top. Also, the only pumpkin I had was in the freezer from last fall’s pumpkin picking. My yogurt has never had it so good. I used olive oil for the oil component, 1 cup homemade pumpkin puree, and baked for 30 mins in a 175°C oven on fan-bake. Thank you! Splendid. But maybe the pumpkin I cooked and pureed wasn’t super flavorful to begin with. I tried to look on Gourmet Magazine’s website and wasn’t able to find it. Will be making another batch (or 2 to freeze). This recipe was all of that, plus, I discovered something – you know how they always say not to over-mix muffins? YUMMMY! Like others mentioned, my apartment smelled like a holiday candle (luckily an all-natural one) while these backed in the oven. Your email address will not be published. I’m so excited! Like others, I’m so glad to see that I’m not the only one out there that tabs all my cooking magazines – and like you, I have many tabs on this month’s Gourmet! Things grow wings in my fridge. Anyhow, thank you Deb for bestowing upon us all these splendid muffins! I dont have the finished product yet, but the batter tastes amazing! and they baked up perfectly in 25 minutes. 1 cup of raisins that had been soaked in water (for moisture) and then drained. LOVED IT! :). These are the best muffins ever. I made these yesterday with following modifications– Yum. overall, i think they were delicious (i ate 3 right out of the oven! Then again, what *isn’t* good with cream cheese frosting?”. I LOVED these muffins. Required fields are marked *. Mmmm. You have a way of articulating your feelings that I envy and admire and while I wish I had your talent, I’m happy to settle for being a witness to yours. Hi Do u know whether I can substitute half of the flour with almond flour? OUT of this WORLD!). My cans of pumpkin purée were closer to 1.5 cups each but it came out fine without any extra flour. 158 / 2,000 cal left. Destined to become my all-time favorite pumpkin recipe! even though it’s not “pumpkin season” anymore…. Incidentally, I make my own pumpkin puree for baked goods (can’t seem to get canned pumpkin down here) and find that draining it in cheesecloth for a day in the refrigerator is essential. We have found 2/3c sugar to be enough , with the spices doubled. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. WOW worth the wait! Divide batter among muffin cups (each about 3/4 full). there was alot of room for interpretation because they have dried fruit and nuts which you can mix and match. They’re great! – 1/4 tsp cloves 1/3 cup vegetable or another neutral cooking oil Just made these muffins and they were wonderful! Super easy and really tasty. I just made a first run w/ these. Terrific! What did I buy? I added walnuts, doubled the spices, dropped the sugar to 3/4 cup, and baked in mini muffin tins. I love all things pumpkin, and this is different enough from my pumpkin cupcake recipe. Yum. Interesting re the ghiradelli white chocolate–I am snooty about the white chocolate’s claim that it’s chocolate at all, so I almost never use it, except to help decorate pretzel rods, but even then, the main pretzel cloak is bittersweet chocolate! Subbed in a bit of whole wheat flour too…about 25%. New favorite muffin recipe! In fact, they call them “white chips” on the bag to cover their asses. I also did a x1.25 recipe to use a full can of pumpkin, and yielded 12 regular muffins (I should have filled them a bit more; I did about 2/3), 12 minis, and one loaf. Baked them in mini form to reduce waste. I played with the recipe a bit: I used olive oil, 1/2 cup of whole wheat flour and 1 cup unbleached AP, 1/2 cup brown sugar and just shy of 1/2 cup white sugar. Instead of pumpkin pie spice (tragically empty) I threw in some random amount of cinnamon and some other spice that Google said is in pie spice. Spice = pumpkin spice; vanilla = lighter pumpkin (you could add spices and/or nuts); and the most amazing: chocolate = chocolate! I just made this and my son declared them the best muffins ever :). I love this recipe. Prolly not the best idea. I thought it would be too much sugar because the batter tasted really sugary, but it ended up being perfect! They tasted great and not one child mentioned the healthy changes!! Just made these and they are delicious!! I will give these a try. Had to cook on bottom rack for 30 min at 350. I lacked all of the ingredients for my usual pumpkin muffin recipe, but had all of the ones for this recipe. Anyhow, these are the best muffins I’ve made so far. Took these to the stables today and everyone loved them. Just put these into the oven! 1/3 cup vegetable oil* (Used less than 1/3rd + 1 smashed banana) Thanks so much! I made them as the recipe listed, but used Organic Pumpkin Pie Mix. Made these muffins yesterday and they were perfect- especially with additional tablespoon or two of pumpkin purée. Nice adult touch (but left the kiddie ones without). This my first Smitten comment ever, even though I spend most of my free time drooling over your recipes! 1/2 teaspoon baking soda Thanks. My adaptations were to sub 1/4 cup whole wheat flour and add a 1/2 cup of toasted coconut. Gluten free takes longer to cook through the middle. I’ve made these several times, usually following Joe (#39)’s spice mix. Save my name, email, and website in this browser for the next time I comment. I just made these muffins today and used pumpkin pie filling, and my own pumkin spice. I used 1/3 cup oil and 1/3 cup of maple syrup to achieve the ‘double’ oil for the recipe. But why not correct the goofs so that future bakers won’t worry, as I did, about how these muffins would turn out? Understatement! Made these tonight and wooooowww they are good! Love this recipe. Hey! I might cut the sugar a bit next time, but only as a whim. Thanks! I just tried it with this recipe – delicious. It all went into the mix. I went out and bought a deep dish quiche pan for the gorgeous pumpkin caramel pie right away – and I’m planning on making the squash souffle for an easy dinner this week! Seriously loved the warm spices in the muffins! I hope that this is helpful to anyone who likes to experiment in the kitchen. There was a slight problem though… I ate almost the entire batch myself! very soft and moist. I still added all the ingredients/spices but I lessened the sugar by about 1/2c. As I expected, these I’ve been on a muffin kick for the past month+ and so far this is the best recipe. They were delicious both ways- well spiced, tender, and moist. I can’t attest to whether the actual recipe, should you follow it, contains the correct amount of sugar or spice, for already-cited reasons, but who doesn’t adjust those things to taste, anyway? In a larger bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar. Mine took 30 minutes to bake (instead of 22). I also drastically reduced the sugar to 1/2 cup. I haven’t read ALL the comments, so I may be repeating one, but…. I always keep a shaker of cinnamon & sugar handy (for French toast, cinnamon & sugar toast, etc.) They are perfectly just sweet, not too much so. 4. The A is representing a space between 1 and 1/4. – skipped cinnamon sugar topping & topped with sunflower seeds on half, flaked coconut on the others, spices: For the flour, I used part white and part organic whole wheat. They smelled so great especially with the sprinkled cinnamon sugar on top, yum!! The texture and flavor are perfect. :). Thanks for the recipe! I was looking for a comforting breakfast-y, bread-y thing to make for myself after being up with a teething baby for two nights in a row, and after considering and rejecting pancakes, waffles, and french toast I decided on muffins. I made these muffins last week per the recipe and they were delicious! The only thing I’d change next time is reducing the sugar. Just ate one. I was afraid they might stick, especially with cinnamon sugar sneaking down between the batter and the cup, but they definitely came right out. My kids loved them too! Thanks! Recipe: One cake mix and one 15-oz. 5 % 2g Protein. These are fantastic and forgiving. My family’s favorite!!! These get the pregnant woman stamp of approval :) So simple! Thanks! Thank you!!!! I wonder if that was my problem. I didn’t have premixed pumpkin pie spice, so I used 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp powdered ginger. I didn’t use white flour at all, but used 1 1/4 cup of whole wheat flour and 1/4 cup of ground flax seed. We did half with chocolate chips and the other half without and both variations were delicious. My picky kids even gobbled them up! I shared the link to your recipe to them all! I’m wanting to try these! 1 teaspoon all spice THE SMITTEN KITCHEN COOKBOOKS. I used whole wheat pastry flour from Bob’s Reed Mill, 3/4 cup packed light brown sugar and added a peeled, chopped pear, raisins and walnuts. Fresh pumpkin puree. My double batch made 12 rather large “normal” muffins, and 32 small muffins, which are probably the biggest small muffins ever. These sound perfect and I will be sending a care package of them to my niece at college! I changed the recipe a bit though. years after your initial post. Just like these muffins – I made them last week for a my parents before heading off to a 4K walk for a charity. I haven’t made this as a loaf but it looks like Lindsay in #112 did. Didn’t do the cinnamon sugar topping. I’m making these this week and will hopefully update with an adjustment that is closer to regular muffin recipes (all dry + all wet, etc.). :). Apr 25, 2019 - Full of rich pumpkin flavor and warm, cozy spices, pumpkin pecan streusel muffins are just the thing to bring fall into your kitchen. Of course, I had to deviate a little bit for the sake of “healthier”. Oct 29, 2016 - Lots of random stuff today:) I started some one on one training at the gym this week. The main thing I did differently was to cook down the pumpkin with the pumpkin pie spice and salt until reduced to about 1.5 cups which concentrated the pumpkin flavor. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. love them! I googled some and found that reaction of baking soda and cranberry can turn things green. Thanks for this amazing recipe. i added a little bit of nutmeg to the cinnamon-sugar topping, which i loved. Wait, no I’m not.) They are delicious! Post was not sent - check your email addresses! Good morning. I am making these again today for the umpteenth time! Thank you for this keeper! – used 3 medium eggs Will be making a 2nd batch of mini-muffins to bring to the kids soccer practice this afternoon. can of pumpkin. New here? 1 teaspoon pumpkin-pie spice (Used 1tbl cinnamon, 1tsp ground ginger and 1.5tsp ground nutmeg) Well, WOW. These look so good! silky smooth pumpkin pie. Recipes. I still make these. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. So good and very moist! Yum! Aug 30, 2016 - [Get the recipe for Even More Perfect Blueberry Muffins right here] Since we rolled out the redesign, I’ve been flagging recipes in the archives I can’t stand looking at the pictures of… I thought perhaps I could cup down the sugar a bit more, and also add some seeds, like chopped walnuts or pumpkin seeds for nuttiness. I’m not a big fan of cooking or baking anything, as it usually turns out wrong, even if I follow the recipe to a T. I tried these tonight with help from my 9 year old (the only thing that went wrong was it had 3.5 eggs, not 4, we did a double batch. Reuse in a few days? I also had more batter than I needed for twelve standard muffins, but not enough for another full tin, so I took the leftover batter and plopped it into a mini loaf pan. Made these tonight, couldn’t be simpler and turned out great. 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