For Kyle and I, pumpkin muffins are an American touchstone for us. Yes, Europeans do amazing things with pumpkin, too (the Swiss and the French really know their way around a pumpkin soup recipe, and I’ll be sharing that later in the season, when Georgia actually feels a bit more like Fall), so, whenever I’d catch a whiff of him being homesick for the States, or the kids were missing their buddies, I’d make this recipe. It’s healthy, it’s a fan favorite, and even my friends with kids who are very picky eaters, love these muffins. Credit for the base recipe goes to Bethenny Frankel.
Pumpkin Spice Muffins
Ingredients:
•3 cups oat flour
•2 cups raw sugar (can be supplemented with coconut palm sugar)
•2 tablespoons unsalted butter, melted
•¼ cup vegetable oil
•1 egg
•1 ½ cups canned/tetrapak/fresh pumpkin (puree not pie filling)
•½ cup water
•1 ½ teaspoons baking powder
•1 teaspoon baking soda
•1 teaspoon salt
•1 teaspoon cinnamon
•½ teaspoon nutmeg
•½ teaspoon cloves
•1 teaspoon vanilla
•1 ½ cups dried cranberries (optional)
•¼ cup unsalted walnuts or pecans (optional)
•24 muffin cups
Instructions:
1. In the bowl of an electric mixer, combine raw sugar, vanilla, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
2. Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.
3. Combine flour mixture and pumpkin mixture. Stir in nuts and cranberries; stirring only until all ingredients are mixed.
4. Cover batter and allow to set at room temperature for 60 minutes.
5. Preheat oven to 350°F.
6. Place muffin cups in muffin holders and fill 2/3 of the way full.
7. Bake for 40-45 minutes or until muffins tops spring back when lightly touched.
8. If the muffins will be frozen, allow to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.
9. To reheat, wrap loosely in foil and bake for 5-10 minutes at 350°F. Or they may be reheated in the microwave wrapped loosely in a damp paper towel.
This recipe yields 24 muffins. Enjoy!
Check in next week for an interview with the fabulous Aussie photographer, Susan Bradfield.