Halloween and Autumn mean not only will a bunch of candy will be brought into the house but also pumpkins! I’ve found myself thinking of creative ways to eat the pumpkins as opposed to just trashing them. Last year, I tinkered around with Cranberry Pumpkin Scones. We’ve got a lot of pumpkins this year so this will be one part of a series of “what the hell can I do with this pumpkin?” recipes.
I’m indecisive. I was also hungry, so I found it difficult to decide which direction to go with the muffins. When all else fails, do it all and feel guilty about it later lol.
The base of the muffins remains the same across the board. I divided the batter and individualized three different batches. Cranberry Pumpkin, which is very tart and tangy. Orange Pumpkin, which is beautifully flavored and scented using fresh orange zest and a squeeze of juice. Spiced Pumpkin, which made me actually say “wow!” I topped the muffins with leftover streusel from my Cranberry Peach Muffins. The streusel seriously sets off the Orange and the Spiced. I eyeballed my fixins so really, just add your goodies to taste.
Obviously, this recipe called for fresh, roasted pumpkin but if you’re using canned that’s perfectly fine too.
Basic Pumpkin Muffin Batter
Yields roughly 15
1 ¾ cup all purpose flour
1 tsp baking soda
½ tsp salt
½ c vegetable oil
¾ c granulated sugar
½ cup lightly packed brown sugar
2 c pumpkin puree (fresh or canned)
1 tsp vanilla extract
2 large eggs
¼ c milk
Optional add ins:
Pumpkin spice or cinnamon, nutmeg and all spice (to taste)
Freshly grated orange zest, at least one orange and a squeeze of juice
- Preheat oven to 425 degrees
- Spray muffin tins with cooking spray
- In a large bowl, combine dry ingredients and in another bowl combine wet ingredients including puree
- Carefully fold wet into dry until just combined and you don’t see any splotches of flour
- At this point, I divided the batter into three bowls
- Gently fold in cranberries into one batch
- Zest your orange, gently combine zest and squeeze of juice into one batch
- Add your spices, adjust ratio to suit your tastes
- Bake at 425 for 5-6 minutes then reduce to 350 degrees, bake until they pass the toothpick test, about 15-20 minutes.
- Do not forget to reduce from 425 to 350
- Allow them to cool in the tin before removing
- Store in an airtight container in the fridge
© 2017 by Alexa Mason. All Rights Reserved