It's getting cooler, except for the near 80 degree temps on Wednesday, and I'm starting to bake more and more. Though, I do love a shortcut pumpkin muffin, I had a little more time and wanted to experiment. The result was an airy pumpkin muffin that is almost scone-like and - importantly - used up a whole can of pumpkin purée.
Ingredients: - 1 can of pumpkin purée - 2 eggs - 3/4 cup of dark brown sugar - 1 tsp of vanilla extract - 1 stick of butter, melted & cooled - 1/4 cup half & half - 2 cups of AP flour - 1/4 tsp baking soda - 2 tsps baking powder (cut back to 1 tsp if you want a more dense muffin) - a pinch of salt - 2 tsp ground cinnamon - 1 tsp fresh or ground ginger - 1/8 tsp ground clove - 1/8 tsp ground allspice
Method: - preheat the oven to 400, rack in the center position - prep your muffin pan or cups. I prefer the silicone muffin cups. Easy cleanup and you don't need a muffin pan. - in one bowl, combine flour, baking soda, baking powder, salt & spices - in another bowl combine the rest of the ingredients - mix the wet & dry ingredients until just combined & portion into the muffin cups - bake for 15-20 minutes until just poked through. Do a toothpick check in a few of them at the 15 min mark - sprinkle with maple or vanilla sugar when they're done - cool on a rack & enjoy with jam or my fav, pumpkin butter
Have you started baking yet? Which goodies are you looking forward to baking this autumn?