Pumpkin Muffins

I have begun to notice a theme in my cooking this fall… an enormous amount of pumpkin (not that it’s a bad thing)

Pumpkin beer… Smuttynose and Sam Adam’s

Pumpkin Pancakes with the biggest container ever of Vermont Maple Syrup… and Mark for scale (also note Mark’s black eye from Rugby, he was very proud of it)

Cheese Tortellini with Creamy Pumpkin Sauce

Pumpkin Bars with White Chocolate Chips… see recipe here

Pumpkin Scones with Spiced Glaze… see recipe here

Pumpkin Pie

And Now… Pumpkin Muffins!

makes 12 muffins

2 cups whole wheat pastry flour or unbleached all purpose flour
1 tsp baking soda
1 ½ teaspoons of pumpkin pie spice
1/2 cup dark brown sugar
2 Tbsp maple syrup
2 Tbsp canola oil
2 large eggs, lightly whisked, or ½ cup of egg substitute
1 cup pumpkin puree
1 tsp pure vanilla extract
3/4 cup nonfat plain yogurt

¼ cup of powdered sugar

1 scant tablespoon of milk

First, spray a 12-muffin tin with nonstick spray and preheat the oven to 375. I usually advocate using muffin liners, but these are so moist that they stick to the muffin liners… so you end up losing a fair amount of your muffin or you have to gnaw it off the liner (which is ok too, I guess)

Mix the flour, baking soda, salt, and pumpkin pie spice together in a large bowl.

In a separate bowl, combine the eggs, syrup, oil, brown sugar, pumpkin, eggs, vanilla, and yogurt and mix until smooth.

Pour the wet ingredients into the dry and mix gently until just combined. If you over mix them, they become tough and chewy. Scoop the batter into the muffin tins, only filling them about 2/3 of the way up.

Bake for about 15-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

While the muffins cool, in a small bowl mix together about ¼ cup of powdered sugar and a scant tablespoon of milk (I used almond) and a dash or two of pumpkin pie spice. Whisk until the lumps are gone. The mixture should fall from a spoon in a thin ribbon, adjust the amount of milk or sugar until this consistency is achieved. Drizzle the glaze mixture over the top of the cooled muffins and enjoy.

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1 Comment

Filed under Breakfast, Dessert

One response to “Pumpkin Muffins

  1. Pingback: Pumpkin Pie Breakfast Smoothie | Kiwi to My Heart

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