Sunday, February 28, 2010

COUNTRY PUMPKIN MUFFINS

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On a cold winter’s day, a warm pumpkin muffin and a cup of tea really hit the spot.  This recipe, that I saw on Lynda's Recipe Box, is originally from Allrecipes, where it was rated 4-1/2 stars.  These are not a dessert muffin – they’re a breakfast or snack muffin; and I enjoyed them thoroughly because they’re not overly sweet.  I ate mine with a nice pat of Smart Balance Light Buttery Spread each time, something I don’t normally do with muffins; but for these muffins, it was perfect.pumpkin muffins collapsible box

I halved the original recipe, added some spices, used orange juice and whole wheat flour, and changed the ratios of liquid ingredients slightly.  I also sprinkled the tops lightly with cinnamon-sugar.  You’ll get 1 dozen standard-size muffins with this recipe, and they’ll be moist, dense, full of spice and loaded with raisins and pumpkin.  These are so good that I’ll be making them again, and I hope you’ll give them a try.
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Country Pumpkin Muffins
Adapted from Allrecipes
Rating:  9 out of 10
PRINTABLE RECIPE
INGREDIENTS:
1 cup sugar (I used 1/2 cup sugar + 2 Tbsp. Nu Naturals Stevia)
1/3 cup vegetable or canola oil
2 large eggs
1 cup butternut squash puree or canned pumpkin, drained
1/3 cup orange juice
1-1/2 cups white whole wheat flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. powdered ginger
1/4 tsp. freshly ground nutmeg
1/2 tsp. sea salt
3/4 cup raisins
1/2 cup broken, toasted walnuts
Topping:  1/2 tsp. cinnamon + 3 Tbsp. sugar

Heat oven to 400F (375F  for dark or coated pans).  Spray a 12-cup muffin tin with non-stick cooking spray.  In large bowl, whisk together sugar, oil, eggs, pumpkin, and juice.  In medium bowl, whisk flour, baking powder, baking soda, spices, salt, raisins and walnuts.  Add all at once to liquid mixture, stirring with spoon or spatula only till just barely combined.  Do not overmix.  Divide batter evenly among muffin cups, using about 1/4 cup for each.  
Sprinkle tops with cinnamon-sugar mixture.  Bake 14-17 minutes, or till a toothpick inserted in center returns with just a few crumbs.  Do not over bake.  Yield:  12 muffins
pumpkin muffins

23 comments:

Simply Life said...

i love pumpkin anything and these sound incredible!

George Gaston said...

Judy, as a "country bumpkin", your Country Pumpkin muffins would truly be a terrific treat with my morning coffee. They really look delicious, many thanks...

Faith said...

Your muffins are definitely the perfect treat on a winter's day! I love the raisins and nuts in them!

Sweet and Savory said...

Judy, these are refreshing to see. Remember in October, when every other recipe had pumpkin and we were ready for something new. Now, I am ready for pumpkin and muffins will do the trick. thanks for posting this.

Linda said...

Looks yummy! Haven't had breakfast yet... wish I could eat those terrific looking muffins!

Barbara Bakes said...

It's been a while since I've had pumpkin muffins. I need to give this recipe a try. Love the addition of raisins!

buffalodick said...

Jeez, those look great! I have been baking impaired this week, and am losing confidence..

Judy said...

Buffalo Dick, don't lose heart. We all have our days in the kitchen.

Sophie said...

Georgous pumpkin muffins, Judy!! truly tastefull!

Linda said...

Judy, do you actually use a half cup of stevia? In other words, is it an equal substitution? These look delicious!

Judy said...

Linda, 1/2 cup sugar = 2 Tbsp. NuNatural Stevia.

Linda said...

Thanks Judy!

A Year on the Grill said...

Judy, these are very pretty... Nice morning meal, coffee,, a little too much butter!

Jessica said...

These muffins look so tasty! I have really been enjoying muffins for breakfast lately, so I can't wait to try this recipe! The muffin with the Smart Balance spread looks amazing.

Kim said...

I can almost taste them now. They look outstanding!

Judy said...

Year on the Grill, Yes, you are right. I got carried away on the butter. If it makes you feel any better, it was Smart Balance Lite.

Pam said...

The muffin looks perfect and so does the butter! A great muffin recipe loaded with raisins and nuts!

Katy ~ said...

Don't listen to Dave! LOL Love the butter!

These pumpkin muffins look irresistible. Would love a couple of these in the morning or later on when I need a pick me up.

Love the adjustments you made.

Many thanks for this!

Juliana said...

Judy, your muffins look fabulous...love the idea of orange juice in it...must taste so yummie :-)

MaryMoh said...

These muffins look really delicious and healthy. I wish I can have one!

Anita said...

I could certainly eat these for breakfast! yum!

Heavenly Housewife said...

This looks absolutely wonderful. You are such a marvellous baker :)
*kisses* HH

My Little Space said...

Oooo... love these muffins! Look sooo delicious. hhmmm..mm...