Taste of Fall; The Pumpkin Muffin

There is something just so simple and cozy about muffins. They are comfort food at its finest. I’ve been baking muffins since I was little, and over the years I’ve kept with the staples: chocolate chip and blueberry. Within the last year from graduating culinary school I’ve gone out of my comfort zone to discover some fabulous recipes. Like this one from The Pioneer Woman, and its one of my favorites thus far; the pumpkin muffin. It has fall all wrapped up in one bite. The smell is intoxicating and oh my the taste is mouth watering. I think the reason Zach and I adore these little bites of heaven is because its only around of a short time so we make as many as our stomachs allow.

Are you ready for some pumpkin? Well get ready! I’ve covered every step with a photo to help you along the way, because I’m nice and don’t want you to mess up the delicious recipe…that would be tragic.

You’ll need:

  • 1 cup of all-purpose flour
  • 1/2 cup of sugar
  • 2 teaspoons of baking powder
  • 1-1/2 teaspoons of cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/2 teaspoon of salt
  • 4 tablespoons of unsalted butter
  • 1 cup of pumpkin puree
  • 1/2 cup of evaporated milk
  • 1 whole egg
  • 1-1/2 teaspoons of vanilla extract

For the optional streusel topping, you’ll need:

  • 1/2 cup all-purpose flour
  • 1/2 cup of sugar
  • 1/4 cup of dark brown sugar
  • 4 tablespoons of unsalted butter
  • 1/2 teaspoon of cinnamon, nutmeg, and ground ginger

________________________________________________

Preheat your oven to 400°F.

So first, get your dry ingredients together that includes: AP flour, sugar, baking powder, cinnamon, nutmeg, ground cinnamon, and salt. Next get a large mixing bowl and a sifter. If you don’t have a sifter thats fine, just pour everything in the bowl and whisk it until combined.

It should resemble this, for the most part. If it doesn’t don’t worry!

Next is to get your 4 tablespoons of butter and add them to the flour mix and crumble up until incorporated; about pea size balls of butter and it might look like sand.

In a separate bowl, add the cup of canned pumpkin puree and mix it with the 1/2 cup of evaporated milk. Add the egg and mix until combined.

Next, add the vanilla. Oh do I love some vanilla. Its just straight addictive.

After stirring all of it together, pour over the flour.

The next step is uber important! Gently fold the batter together, do not over mix. That is the secret to a great, moist muffin. Just mix it enough to where the flour is absorbed and you don’t see dry ingredients. Don’t over do it.

Beautiful. Its just incorporated enough to be done. Its not going to be a smooth batter. I mean, hello its a muffin.

So get a cupcake/muffin pan ready, I just spray non-stick cooking spray in the cups and use an ice-cream scoop to have equal size muffins. I fill mine up 1/2-3/4 way full, its all depending on the size of the scoop.

Next, for the streusel just add everything together and pinch it to where the butter is incorporated. Sprinkle the streusel (I do it pretty heavy because I love me some streusel) on top.

Pop them in your oven for about 25 minutes. Its tempting to open the oven before the timer goes off, but don’t do it! You want an even baking process. Don’t open the oven until the timer goes off.

Oh yummy. The smell will have you touching the pan without noticing you might be burning your fingers. Its hard to resist the urge to grab that muffin, but the burnt tongue is well worth it. Or at least I think so. Viola!

Enjoy the recipe! Its so easy and quick to make, plus the taste is great for breakfast if they last that long.

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