Saturday, September 14, 2013

Pumpkin Spice Muffins


As the nights begin to get a little cooler and the mornings are filled with fog, here in the South, we begin to welcome Fall. Flowerbeds begin to fill with colorful mums and the anticipation of fall foliage makes me almost giddy. The stands become filled with football fans, tailgating in the parking lots and enjoying the cooler weather. However, one of the biggest signs of the approaching Fall is the sudden jubilation over anything and everything pumpkin.
Every year, I take the time to puree and freeze some fresh pumpkin to have for pies and other goodies throughout the year. I like to know that pure pumpkin puree really is pure pumpkin. With this year's Fall approaching, I am down to my last container of pumpkin from last year's harvest. While this is a little disheartening, it also means that a new harvest is on its way!
This morning I woke up, inspired to make a warm, tender muffin filled with the flavor of Fall. My house was filled with the aroma of cinnamon, nutmeg and pumpkin. You would have thought that there was a pie in the oven waiting for Thanksgiving dinner. However, the best part was the muffin. They were crisp on the outside and moist on the inside yet still light enough to not feel so heavy for a busy weekend breakfast.
So to the approaching Fall, I say welcome!

1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Cup Pure Pumpkin Puree
2 Eggs
FOR THE DRY INGREDIENTS
2 1/4 Cup All Purpose Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 1/2 teaspoon Cinnamon
1/2 teaspoon Ground Nutmeg
FOR THE WET INGREDIENTS
1/2 Cup Skim Milk
1 teaspoon Vanilla Extract

Yield: 9 Large Muffins
1. In a large bowl, sift together the dry ingredients. Set aside. Combine the wet ingredients in a measuring cup. Set aside.
2. In another large bowl, whisk together the sugars and pumpkin until smooth. Add one egg at a time, whisking to thoroughly combine.
3. Add the dry and wet ingredients, alternating, to the pumpkin mixture, beginning and ending with the dry ingredients. Whisk between each addition until smooth. You should add the dry ingredients in three batches.
4. Spray a large muffin tin with non-stick spray.
5. Carefully pour the batter into the prepared tins, filling each 3/4 of the way.
6. Bake in a preheat 350 degree oven for 25 minute, until baked throughout and golden.
7. Remove from the tins and enjoy!

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