Verdict: Win

I love pumpkin muffins. I've used this recipe countless times, yet this time I tried to cut back on the sugar and up the spices. Bad idea. Well, not that bad. I cut the sugar to 2 cups (vs 3 cups) and the pumpkins muffins had a nice taste and a lingering sweetness that is more pronounced once the muffins have cooled. I may try to make this with apple sauce instead of oil some time. The actual recipe is for pumpkin bread, so I've adapted the recipe to make pumpkin muffins below.

Pumpkin Muffins adapted from Allrecipes
Yield: Makes 24 muffins

1 15 oz can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

Preheat oven to 325 degrees F. Grease and flour 2 muffin pans (24 muffins).

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for 25-30 minutes in the preheated oven. Switch muffin pans halfway through if on different racks to evenly bake the muffin bottoms.

Remove from pans and let cool.


Post a Comment