Oh how I've missed baking! I cleared the calendar of everything for the month of July so I could have surgery and today I just had to get in there and bake. I even got out my food processor to make the streusel for this recipe even though you can just mash it with a fork. I wanted to go all out!
Now I know that pumpkin muffins are probably not what you plan for your summer menu. I didn't really plan it either, it just sort of happened. The year before last, at Thanksgiving, there was a shortage of pumpkin. It was so scary - can you imagine not having pumpkin pie or pumpkin bread or anything pumpkin at that time of year?? So this past Thanksgiving, I bought more than enough, because I was scared that I wouldn't be able to find it on the shelves and nobody else in my family would either.
Not. The. Case.
So I had 3 cans of pumpkin just sitting there staring at me every time I walked into the pantry. So I decided to make these:
Where's the streusel you ask? Well, I forgot to use it. However, they were just as yummy!
I found this recipe on one of my favorite blogs, Smitten Kitchen. She is hilarious and I urge you to go and read the post about her pumpkin muffins! I think the woman can salvage almost anything she makes in her kitchen but I was rolling by the time I finished reading about this one.
As always, I tweaked my recipe to suit my tastes.
1) I used part wheat flour as opposed to all all-purpose flour.
2) I also don't know how much pumpkin pie spice I used. There was some in the bottom of the container that looked to be about 1 teaspoon but I was not in the mood to fight with it so I just poured all of it in. (Did you know you can make your own pumpkin pie spice? I've added the recipe for it at the bottom of this post).
3) I also have something against most oils, so I used butter instead. I know you think it is crazy but butter in moderation is actually better for you than oil. Just trust me on this one!
4) I cut the sugar down to just 1 cup. I like even numbers.
5) And WHOOPS! Instead of using 1 cup of pumpkin, I just saw the part where it said "15 ounce can" and used the whole can!
Lastly, I made a streusel topping to put on my muffins. I forgot to put it on mine, but nevertheless, I made some. I always make up a bunch and keep it in the fridge because it is kind of a hassle to make it every time you make muffins. That recipe is there too.
So here is the (accidentally) altered version of the recipe for pumpkin muffins:
Preheat oven to 375 degrees. Line a large muffin tin with liners. My recipe made 8 large muffins. Once muffins are in oven, lower the temperature to 350 and bake for 27 minutes.
1 cup all-purpose flour
1/2 cup wheat flour
1 t baking powder
1 - 15 ounce can pumpkin
6 T butter
2 large eggs
1 t. pumpkin pie spice
1 cup sugar
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
Melt the butter in a bowl. Add the pumpkin and eggs and mix well. Add everything except flour and mix well. Lastly, add the flour and mix until combined. Divide evenly into muffin liners and bake.
1/2 cup flour
1/4 c brown sugar, packed
1/2 stick butter
1/2 t ground cinnamon
Throw all into the food processor and pulse until butter is chopped.
Pumpkin Pie Spice Recipe:
Despite all of my efforts to demolish this recipe, the muffins came out moist, light, and YUMMY!