Well, tomorrow is Thanksgiving and most of us will be gathering with family and friends for food and fun. But what to have for breakfast before we sate ourselves on turkey, stuffing, potatoes and pies? How about an easy muffin recipe that incorporates that most Thanksgiving of ingredients--pumpkin? Even better, how about two? Me and my official taster were a split jury on which we preferred. So, here are both options. Pick for yourself!Pumpkin Muffins
From Gourmet
These were my favorite. Light and fluffy and full of flavor.
Makes 1 dozen
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice (Make your own by mixing together 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves and 1/8 teaspoon ground nutmeg to make one teaspoon pumpkin pie spice.)
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 350 degrees. Spray twelve cup muffin tin with cooking spray.
Whisk together flour and baking powder in a small bowl.
Stir together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, and baking soda in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Pumpkin Muffins
From Cooking Light
This one was also delicious. Raisins and molasses make it darker and a little denser.
Makes 18 muffins.
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup golden raisins
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup buttermilk
1/3 cup canola oil
1/4 cup molasses
1 teaspoon vanilla extract
2 large eggs
Cooking spray
2 tablespoons granulated sugar
Preheat oven to 400°.
Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.
Whichever recipe you choose, you can make these a couple of days ahead so they're ready to serve on Turkey Day morning.
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice (Make your own by mixing together 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves and 1/8 teaspoon ground nutmeg to make one teaspoon pumpkin pie spice.)
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 350 degrees. Spray twelve cup muffin tin with cooking spray.
Whisk together flour and baking powder in a small bowl.
Stir together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, and baking soda in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Pumpkin Muffins
From Cooking Light
This one was also delicious. Raisins and molasses make it darker and a little denser.
Makes 18 muffins.
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup golden raisins
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup buttermilk
1/3 cup canola oil
1/4 cup molasses
1 teaspoon vanilla extract
2 large eggs
Cooking spray
2 tablespoons granulated sugar
Preheat oven to 400°.
Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.
Whichever recipe you choose, you can make these a couple of days ahead so they're ready to serve on Turkey Day morning.
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