Top | Cakes and Muffins
Pumpkin Spice Muffins
(recipe, Caroline Cummins)
For more than a year now, my older daughter (aged almost 4) has loved poring over what she refers to as the [%amazonProductLink asin=0470523077 "Elmo cookbook."] This is my adaptation of the book's pumpkin muffins; the resulting cakelike treats are very moist and gently spicy.
- 1 cup unbleached all-purpose flour
- 1½ cups whole-wheat pastry flour
- ½ cup spelt flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground ginger
- 1 tsp. ground allspice
- ½ tsp. ground cloves
- ½ tsp. ground cardamom
- 2 eggs
- 1 can (about 15 ounces) canned pumpkin purée (or applesauce)
- 1⅓ cups packed brown sugar (coconut palm sugar also works well)
- ½ cup mild vegetable oil, such as safflower
- ½ cup sour cream
- ⅔ cup yogurt
- 1 cup rolled oats
- 1 cup raisins (optional)
- 1 cup finely chopped walnuts (optional)
- Preheat the oven to 350 degrees. Grease two standard muffin trays.
- In a medium bowl, stir together the dry ingredients.
- In a large bowl, lightly beat the eggs, then add the pumpkin or applesauce and mix until the lumps are broken up. Add the sugar, oil, sour cream, and yogurt, and stir until well combined.
- Add the dry ingredients to the wet and mix until just evenly combined. Add the oats and the raisins, if using.
- Using a ¼ cup measuring cup, scoop the batter (it will be thick) into the prepared muffin cups. Scatter the chopped nuts (if using) across the tops of the muffins. Bake, rotating the trays once halfway through the baking time, for about 24 to 26 minutes. The muffins are done when just a few moist crumbs cling to a toothpick.
- Let cool for 10 to 15 minutes (or cool completely in the trays) before inverting onto a rack to finish cooling. Serve warm, at room temperature, or sliced, buttered, and toasted the next day.
Because they are so moist, these muffins will keep, in a closed container, for a few days.