I’ve had a couple of recipe requests for the muffins made last Tuesday, two of which I wrapped and added to a snack basket filled with fresh pears and crispy apples and bags of crackers and I don’t know what else… but healthy and tasty in-between meal snacks I knew my two daughters would enjoy during their hospital stay.
Well…let’s just say that basket of goodies and muffins were a bigger hit than expected. And hence… this post… which makes a record two in one week. When was the last time I achieved this, I wonder?
Anyway…. I always bake these muffins in the autumn. I guess it’s the pumpkin that makes me think autumn, though in truth, they would be good anytime of year. The leftovers (if any) freeze beautifully. I just store them in a gallon freezer bag… and whenever I wish to eat or serve one, it’s easy: The muffins go straight from freezer to microwave to table… taking a quick 20 to 30 second (per muffin) reheat in the microwave.
We were serving some of the leftovers tonight after dinner, when Kara asked… “Are there any more of these… or is this it?” To which, being the savvy mother that I am, I replied, “Oh, I’m planning on making another batch this weekend.” So… tomorrow morning, after serving breakfast to Kara and family, made up of fresh blueberry pancakes and sausage and Mother’s hash browns.. I’ll whisk up another batch of muffins. These to bake at Kara’s home rather than mine.. because they make the house smell so nice… long after the baking is over.
I serve these muffins for breakfast, in-between meal snacks… and for dessert, since they have a consistency more like cake than muffins… the latter I top with cream cheese frosting.
I’ve nothing else to say about this lovely autumn-time treat — but they’ll speak for themselves if you give them a chance. I hope you do. And that you will share them with a good friend or two. Or if you’re lucky like me, a daughter. Or two.
Pumpkin Spice Muffins
Makes 1 dozen Preheat oven to 350Bowl One Ingredients 1 1/2 cups all-purpose flour 1 tsp baking powder Bowl Two Ingredients 1/2 of a 15 oz. can* of solid-pack pumpkin (freeze leftovers or double the batch) 1/3 cup canola oil 2 large eggs 1 tsp pumpkin-pie spice 1 1/4 cups sugar 1/2 tsp baking soda 1/2 tsp salt
Topping Ingredients: 1 tsp cinnamon mixed with 1 Tbsp of sugar
In small bowl, whisk flour and baking powder together.
In large bowl, whisk together all other ingredients (listed for bowl two) until smooth. Add flour mixture until just combined.
Line muffin tin with cupcake liners. Divide batter evenly — all 12 muffin cups should be about three-fourth’s full. Sprinkle tops with cinnamon-sugar mixture and place in oven.
Bake until golden brown, 25 to 30 minutes, until wooden toothpick or skewer inserted into center of muffin comes out clean.
Cool in pan on a rack for a few minutes before transferring muffins from pan to rack for cooling. Leftovers freeze and reheat beautifully. (20 to 30 in microwave on high setting.)
- Original recipe calls for 1 cup of pumpkin