Wednesday, August 17, 2011

I'm baking my way into Fall.

You'll notice that I made up for doing two posts in one day by casually going ten days between posts.  I really feel like you guys -- if there are any of you left -- have become familiar with the sweet taste of neglect this summer.  So perhaps you won't mind that my cooking seems to be veering into fall territory.  My former (nooooooo) roommate Kelsey made these pumpkin muffins at the end of school when I was sick and I found them immensely comforting, although I, being the strange woman I am, had to beg her to leave chocolate chips out of some of the muffins since it's not my favorite thing.  Whatever, shut up.  She made them from this Smitten Kitchen recipe, but I'm gonna write it down for you here the way I did it, because I made some mistakes, and I kind of like the result better.


Pumpkin Pie Muffins
Adapted from Smitten Kitchen

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cups sugar
1 15-ounce can of pumpkin pie filling
1/3 cup vegetable oil
2 large eggs
1/2 teaspoon allspice
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt



Preheat oven to 350° F.  Spray nonstick cooking spray on muffin cups (you can also grease them with butter, but I found it easier to just use PAM).

In a medium bowl, whisk together baking powder and flour.  Set aside.

In a large bowl, whisk together pumpkin pie filling, vegetable oil, eggs, allspice, cinnamon, sugar, baking soda, and salt until smooth.  Then, add flour mixture and whisk until just combined.

Spoon batter into muffin cups until 3/4 full.  Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.  Cool muffins for 5 minutes in muffin tin, then remove and cool on rack.



I realize now that I used approximately twice as much pumpkin stuff as the original recipe called for, but I don't care because mine do not taste overly pumpkin-y and they have a delicious texture.  Now, this is the second time I've made these, and the first time I accidentally left out the baking powder, which resulted in a much denser goodie.  While the ones I made today are definitely more muffin-like in nature, I personally enjoyed the first round, and would encourage the absence of baking powder as a welcome variation if you so chose.

6 comments:

kelsmelv said...

Omnomnom!
Miss you my love!
I sent you a lil gift...it's in your inbox.

Sammy said...

it's like we're soul sisters. casually 3 batches of muffins tonight.

Sammy said...

but fall? BLASPHEMY.

Fash Boulevard said...

yum. i love this. thanks for another amazing post. Would love if you'd check out my latest celebrity trend report and see pictures from my Rachel Zoe encounter. xoxo

www.fashboulevard.blogspot.com

woreout said...

I love pumpkin muffins! My mom makes these crazy good muffins called morning glory muffins. They have bran, carrots, raisins, apples and a ton of other stuff in them. So healthy for you and still utterly yummy!

Mary Lane said...

These look delicious! Perfect for the fall.

http://www.stylish3.com/marylane