I am so excited to share pumpkin recipes on this blog again! Pumpkin season is my absolute favorite. Pumpkin spice lattes… pumpkin cream swirl coffee… pumpkin coffee cakes… pumpkin ravioli… pumpkin everywhere!
You’ll have to excuse me if you’re like my boss and do not like pumpkin. More for us pumpkin lovers then!
If you’re here because you love pumpkin as much as I do, then let’s talk about pumpkin muffins.
Pumpkin muffins are arguably my second favorite pumpkin baked good after pumpkin pie. They are moist and fluffy and I can’t help but rip off those crunchy muffin tops (heehee!) and scarf those down before I can even blink. The batter scared me at first, a bit thicker than I thought it should be. But after I baked them I quickly realized that the batter was just right. These muffins are completely fluffy and flavorful. There really isn’t need for streusel or glaze, but heck, when in Rome right?
The streusel adds that extra bit of sugary crunch that we all love. Plus the glaze… well, frankly I’m happy I added the maple glaze. The maple compliments the pumpkin and spices extremely well. I never knew! I just might have to add syrup to my pumpkin pie from here on out. Okay maybe not… but that doesn’t mean I’m not going to try it. 🙂
2 1/2 cups flour (I used a combination of whole wheat and all-purpose)
1/2 teaspoon baking soda
2 teaspoons baking powder
1 Tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
For the Streusel:
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
2 Tablespoons unsalted butter, softened
For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla
1 Tablespoon pure maple syrup
1-2 Tablespoons milk
Preheat oven to 350 degrees F. Grease 24 cupcake pans.
In a large mixing bowl, beat the butter and sugar until combined, about two minutes. Add pumpkin and eggs, beating until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt and slowly combine until thoroughly mixed (I did this by hand with a wooden spoon). Spoon batter into cupcake tins, dividing evenly (each about 2/3 full).
In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly.
Bake for 17-18 minutes. Remove and cool on a wire rack.
For the glaze, whisk the powdered sugar, vanilla, maple syrup and milk together until desired consistency. Drizzle onto the muffins, allow to set for a couple of minutes and enjoy!
If freezing, do not add drizzle. Allow muffins to cool and store in an airtight freezer bag. When ready to eat, thaw and make drizzle fresh.
Unemployed life is surprisingly busy. I feel like I have less time now than I had while I was employed. Dealing with insurance issues, the unemployment department, running errands, applying for jobs, fixing my car, interviewing, faxing, mailing, printing, copying… I am exhausted. Maybe this would be a good time to take a vacation. Any cheap deals out there? Ha!
One thing that unemployed life has given me is a chance to really dig into recipes that I haven’t touched in awhile. I hardly bake but I was craving blueberry muffins, so I made them. As you may have noticed, I have a soft spot for lemon and blueberry. I realized that all of these years I had been baking blueberry muffins without any hint of lemon in them. It was time for a change.
I love the freshness the lemon adds to these. The muffins themselves are airy and moist too. This is my favorite base muffin recipe to use. The key is to not over mix the batter. Little chunks of flour are okay. That’s how you get all of those fluffy bubbles in your baked muffin. If your muffins end up too dense, it’s because you over mixed the batter.
2 tablespoons lemon juice (about the amount from 1 large lemon)
1 1/2 tablespoons lemon zest
For Topping (optional)
1 tablespoon granulated sugar, mixed with
1/4 teaspoon ground nutmeg
Heat oven to 375°. Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat. Do not overmix. Fold in blueberries and lemon peel. Spoon into muffin cups (filling about 3/4 full) and sprinkle topping onto each muffin.
Bake 16 to 20 minutes, until golden brown and springy to touch.