Pumpkin Muffins Three Ways

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.

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Basic Pumpkin Muffin Batter

Yields roughly 15
Ingredients:

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

 

Streusel

 

Optional add ins:

Fresh cranberries

Pumpkin spice or cinnamon, nutmeg and all spice (to taste)

Freshly grated orange zest, at least one orange and a squeeze of juice

 

  1. Preheat oven to 425 degrees
  2. Spray muffin tins with cooking spray
  3. In a large bowl, combine dry ingredients and in another bowl combine wet ingredients including puree20171104_11175120171104_112426
  4. Carefully fold wet into dry until just combined and you don’t see any splotches of flour
  5. At this point, I divided the batter into three bowls
  6. Gently fold in cranberries into one batch20171104_113037 copy
  7. Zest your orange, gently combine zest and squeeze of juice into one batch20171104_112835 copy
  8. Add your spices, adjust ratio to suit your tastes20171104_113025
  9. 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 35020171104_11415520171104_114558
  10. Allow them to cool in the tin before removing20171104_12181720171104_121820
  11. Store in an airtight container in the fridge

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© 2017 by Alexa Mason. All Rights Reserved

Cranberry Peach Muffins

Have I mentioned how much I love Autumn? I went to the grocery store and I noticed that the cranberries have been released! Tis the season! I love to hoard cranberries throughout the fall and winter. I usually keep a bunch in the freezer. I use cranberries in my baking and my smoothies. I often task myself with coming up with new ways to use them. I bought cranberries and peaches. I sat around considering what I would do with the combination. I thought maybe a pie. Maybe clafoutis. Maybe a tart. I knew I was kidding myself; these were meant to be muffins. I topped most of these with streusel and that really set these babies off.

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Ingredients:

2 cups all purpose flour

1 cup granulated sugar

2 tsp baking powder

½ tsp salt

1 ½ sticks unsalted butter, melted

 

2 large eggs, room temperature

½ cup half and half, room temperature

½ tsp vanilla

 

2 peaches, chopped

1 ½ – 2 cups of fresh cranberries

 

 

 

Directions:

 

  1. Preheat oven to 425 degrees.
    • I know this seems high but we will be lowering the temperature. Science and stuff. This process will help you get a ‘taller’ muffin. Who doesn’t love muffin tops? Ask Elaine Benes.
  2. Butter and flour a cupcake tin, shake out excess flour.
  3. In the bowl of your stand mixer, combine dry ingredients.
    • You can do this by hand using a whisk and rubber spatula. My kiddo just really enjoys using the stand mixer so we used the stand mixer.
  4. In a small bowl, combine liquid ingredients.
  5. Using the paddle attachment, turn the mixer on low. Slowly add the liquid ingredients to the dry ingredients.
  6. You do not want to overmix. The batter may have lumps and that is perfectly okay.
  7. Using a rubber spatula, gently fold in the fruit20171020_181605 copy20171020_18190020171020_182001 copy20171020_182453 copy
  8. Spoon the batter into the tin, to the top.
  9. Bake at 425 for 5-6 minutes
  10. Lower temperature to 350 degrees. DO NOT FORGET THIS STEP.
  11. Bake for about 15-20 minutes, or until the muffins pass the toothpick test.
  12. Allow them to cool in the tin before removing.20171020_190951 copy20171020_191047 copy
  13. These are best day of but can be stored in airtight Tupperware in the fridge.

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© 2017 by Alexa Mason. All Rights Reserved

Super Chunky Apple Spiced Muffins

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This is by far my most favorite time of year and these muffins taste like pure autumn. They are generously spiced and packed full of granny smith apples. Happy October!!

Cinnamon, Nutmeg and Clove? You literally cannot go wrong when you combine these with apples. These muffins are moist and gorgeously golden. I swear I wish I had a piping hot cup of apple cider.

Fun bonus? Your house will smell like love and hugs and cinnamon sticks.

 

 

1 large or 2 medium Granny Smith apple

Peel half of an apple

1 cup sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon plus 2 pinches salt

2 tsp teaspoon ground cinnamon

¼ tsp of nutmeg

light dash of ground clove

2 large eggs

1 cup milk, room temperature

1/2 cup (1 stick) unsalted butter, melted

Preheat your oven to 400 then turn down to 350

Line your cupcake tin

 

In a small bowl combine your eggs and milk, then carefully add your butter after it has cooled.

In a larger bowl, combine the flour, sugar, salt, spices, baking powder and chopped apple.muff1-copymuff2

Gently fold the wet ingredients into the dry ingredients. The batter will be chunky and you should be able to see all of the pretty spices suspended.muff3-copy

muff4-copymuffi7Fill the liners sparing about ¼”.

Optional: Using a paring knife or kitchen shear, create thin “ribbons” of the apple skin and decoratively place the ribbons on top of the muffins.

muffi5muffi6Bake for 15-25 minutes, or until golden brown and they pass the toothpick test.

Allow to cool in pan for 3-5 minutes then transfer to a wire rack.

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Note: Extra batter can be frozen in a ziplock bag. Baked muffins can be stored in an airtight container for about 2 days at room temperature and up to 5 in the fridge, though I promise they won’t last that long.

 

 

© 2016 by Alexa Mason. All Rights Reserved

Spiced Honey & Banana Muffins

I love a good muffin and I’m always experimenting with different flavor profiles. Banana is a classic. In this recipe I used some of my favorite fall spices and instead of refined sugar, I opted for raw honey. This is not a super sweet muffin but if you insist, I added an alternative towards the end 😉

muff

Yields 12+ muffins

2 cups all purpose flour

1 tbsp baking powder

1 tsp ground cinnamon

½  tsp nutmeg

½ tsp freshly grated ginger

½ tsp salt

2-3  very ripe bananas

½ stick unsalted butter

½  cup honey (if you want a sweeter muffin go for ¾ cup)

1 egg

1 cup milk

2 tsp vanilla extract

 

  1. Preheat oven to 400 degrees and line muffin tin
  2. Whisk together flour, cinnamon, nutmeg, ginger, baking powder and salt
  3. In a separate bowl mash bananas and mix in the honey, egg and butter.muff1
  4. Add the vanilla and the milk until combined
  5. Pour the wet ingredients into the dry ingredients, mix with spatula until combined
  6. Fill muffin cups until about two-thirds fullmuff3
  7. Bake until a tooth pick comes out clean, 10-12 minutesmuff4muff6

 

 

The muffins can be kept in an airtight container, leftover batter can be frozen and used at a later date.

 

For a little indulgence:

Mix ½ cup of confectioners sugar with a few tsp of milk until smooth and dip the muffin tops in!

 

 

 

© 2016 by Alexa Mason. All Rights Reserved