This recipe was from a year ago but the muffins are so good that it deserves a re-visit…
Today was Pumpkin Day at the Hunter House (instead of Columbus Day, which I find ridiculous and is another story). Which was greatly anticipated and enjoyed by myself, begrudgingly endured by Husband, and slept through by ‘Saurus. We took the little dude to his first Pumpkin Patch. He was so thrilled he fell asleep from excitement. But for the short period he was awake, he enjoyed it immensely. I think he’ll be a Fall lover like his mama (much to his papa’s chagrin).
I now live in a place where Fall actually feels like Fall (to be honest, it feels like Fall year-round) and that’s okay by me. I’ve gotten to wear my boots and flannel and drink apple cider and bake pumpkin things and it seems totally appropriate
However, it turns out I don’t really like pumpkin. I love pumpkin patches and pumpkin smells but the taste? I think I’ll pass. I don’t let that dampen my spirits of the beginning of the best three months of the year – which is from now until December 26th. From then until the next Fall, I’m pretty much indifferent to the seasons.
It’s most definitely the most wonderful time of the year.
To ring in the most glorious of seasons, I made everyone’s favorite pumpkin muffins. I used to have to hide these under my desk in order to ration them to the muffin vultures. It was scary. And about as close to a haunted house as I care to get.
Anyway, they make the house smell fantastic so I’ll make them regularly even if I’m not a pumpkin-eating fan. And besides, Husband loves them so that’s a good enough reason for just about anything:
Husband: I just ate two more muffins.
Me: Oh, really?
Husband: I’m not proud of it. But they’re really good. More muffins for my muffin top!
(He doesn’t have one, by the way. Now me, on the other hand….)
Happy Pumpkin Day!
pumpkin spice muffins
baker’s note: the cinnamon, nutmeg, cloves, and ginger can be substituted with 5 tsp pumpkin pie spice
2 1/2 C all-purpose flour
1 C pure cane white sugar
1 C pure cane brown sugar
1/2 C oats
3 tsp ground cinnamon
1 tsp ground nutmeg
1 scant tsp ground ginger
1/2 tsp ground cloves
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 can (15 oz) pumpkin purée
2/3 C butter, melted. Can substitute with oil or applesauce but Husband says butter is better. Well, duh.
1/4 C milk (more if batter is too thick)
2 tsp vanilla
3 Tbsp cold butter
1/4 C flour
2 Tbsp pure cane brown sugar
1 Tbsp cinnamon
vanilla cream cheese glaze
3 oz cream cheese, softened
1/2 C powdered sugar
2 tsp vanilla
Milk to consistency
1. Preheat oven to 350°
2. Blend dry ingredients together: flour, sugars, oats, spices, baking soda, baking powder, and salt.
3. Stir in pumpkin. Dough will be dry and crumbly.
4. Add in eggs one at a time, followed by oil, milk, and vanilla. Mix until fully incorporated.
5. Pour into prepared muffin tin. Mine took about 1/4 C of batter and I ended up with 21 muffins. At least I think so. I thought I put 21 in the oven but there were only 18 on the counter cooling. Husband smelled suspiciously of pumpkin.
6. Mix 2 Tbsp of flour and brown sugar and 1Tbsp cinnamon together. Cut in cold butter and sprinkle mixture on top of muffins. Lay it on thick, trust me. It seems weird, but it works.
7. Bake at 350° for 30 mins or until toothpick inserted in the center comes out clean. My oven bakes pretty quickly so yours might take longer.
8. Remove from tin and prepare glaze while they cool a bit.
9. Whisk together ingredients for glaze. Add milk 1 Tbsp at a time until you get the desired consistency. I used about 4 Tbsp. You want something that will drizzle but not go everywhere.
10. Drizzle glaze over muffins and try to keep Husband from eating all of them at once. He’s like that If You Give A Moose A Muffin book: he wants a muffin, then some milk, then a hug, then another muffin and the cycle never ends…..not that I’d complain, though.