- Lucia Borzillo
We Made It To Round 2!!!! And Pumpkin Muffins
Woo Woo!! Thank you everyone for the votes!!! Round 2 in 3rd place. Not too shabby!
If you can vote once a day that would be great!!! There are 2 options for voting. One is a free vote and the other is using the option to make a donation to some pretty worthwhile nonprofits. Check them out, they are good people raising money for important work.
Now onto the muffins. I had 1/2 can of Pumpkin puree left over from last weeks biscotti.
I was planning on making Pumpkin Scones, but I really want to get my muffins skills up to producing a better muffin.
Queue the Muffin Recipe. We have this week from the site Jo And Sue, a recipe for a Moist Jumbo Muffin.
I do not have Jumbo Muffin tins. I decide to cut the recipe in 1/2 and make 6 regular size muffins instead of the Jumbo Muffins.
The result was a very nice moist muffin. The flavor was not too over the top pumpkin, but just enough. A little cream cheese made it even better.
This is the recipe as I used it, enough for 6 regular sized muffins.
1/2 + 6 tbps flour
1/2 cup sugar
1/4 cup dark brown sugar
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1 cup pumpkin puree
1/4 cup oil
1/2 tsp vanilla
Preheat oven to 375.
Line 6 cup muffin tin muffin liners and set aside.
In a medium bowl, whisk together the flour, sugars, baking soda, salt, and spices.
In a bigger bowl, whisk together the eggs, pumpkin, oil, and vanilla.
Mix the dry ingredients into the wet ingredients until just mixed.
A few streaks of flour are okay - you don't want to over mix or your muffins won't be as fluffy.
Scoop the batter evenly into the 6 cups.
Bake at 375 until a toothpick inserted near the center comes out clean and tops are a light golden color, about 20-30 minutes
Let cool for at least 15 minutes in the pan on a wire rack.
SATURDAY MORNING UPDATE;
YEAH THESE WERE REALly really good.
And yes the cream cheese only made them better!