I told you I tend to go crazy this time of year. It’s still September and this is my second pumpkin recipe AND I’ve also got another pumpkin at home waiting to be made into something magical. Boy do I have a special treat coming up for all you pumpkin lovers! Stay tuned!
If you eat enough pumpkin, can you turn orange? Like the blueberry girl from Willy Wonka?
So these muffins. They’re sweet, but not too sweet. There’s nothing I hate more than eating a delicious looking breakfast muffin then going into a food coma because it was loaded with sugar. Ok I’m lying, I actually love that. But I made these muffins less sweet so I didn’t feel so guilty about eating one (or two) every morning for a week.
Also, this recipe is for a half batch of muffins. I really hate when I bake something and it goes bad, so if you’re baking for plenty of people then go ahead and double, but if it’s just you and your boyfriend and your two professional beggar dogs who can’t have pumpkin muffins, then go ahead and make half.
Can you tell that I’m trying some new lighting techniques with my camera. By lighting techniques, I mean taking pictures outside. I still haven’t mastered how to get good photos inside without using a flash, even though I have an excellently lit kitchen. Any suggestions?
I’m not big on glazes or frosting, so I served these beauties once with whipped cream on top and once with a pad of butter. Both options were delicious, I don’t think you could go wrong either way
- 1½ cups flour
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp salt
- ½ cup white sugar
- ¼ cup brown sugar
- ¾ cup pumpkin puree
- 2 eggs
- ¼ cup canola oil
- ¼ cup orange juice
- Preheat oven to 350 degrees and line your muffin tin with paper liners
- Combine flour, cinnamon, ginger, nutmeg, baking soda and salt in a medium size bowl and mix together well
- In a separate large bowl combine both sugars, pumpkin, eggs, oil and juice and beat until well blended
- Slowly add the dry ingredients to the wet and mix together well
- Spoon batter into each cup, ¾ full and bake for 15-17 minutes or until a toothpick comes out dry