Sunday, September 28, 2014

Pumpkin Muffins Three Ways

It was another beautiful fall morning, and what better way to spend it than sitting on the porch with a cup of coffee and a muffin fresh from the oven.  These pumpkin muffins seemed to fit the occasion.  I could sit here all day like this, but of course this view really only lasts for so long until the sun rises and the fog disappears.  It was a picture perfect moment though granted my photo does not do it justice, cell phones can really only do so much, complete with the deer grazing in the field below.  But enough about my morning, let's get on to the muffins!
First I want to brag a little bit about how good for you pumpkin is.  Pumpkin has tons of beta-carotene which is apparent from its bright orange color.  Beta-carotene is that precursor of vitamin A that is beneficial for most importantly eye and skin health, among many other things.  A one-cup serving of pumpkin contains 49 calories and serves as a source of the following nutrients: calcium, iron, magnesium, potassium, zinc, selenium, vitamin C, niacin, folate, vitamin A, and Vitamin E (University of Illinois Extension, 2014).

Makes: 12 muffins


1 3/4 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
1/4 cup butter, melted
1/2 cup brown sugar
1 egg
1 1/2 tsp. vanilla
3/4 cup canned pumpkin
1/2 cup milk


Preheat oven to 350 degrees F.  Spray a muffin tin with nonstick cooking spray or line with paper liners and set aside.

Combine the melted butter and brown sugar in a large bowl until well blended.  Stir in the egg, vanilla, pumpkin, and milk.   Next, add the flour, baking powder, salt, cinnamon, allspice and nutmeg and stir just until combined; avoid over-mixing.

Spoon the batter into the prepared muffin tin.  ***If using crumb topping variation, prepare as directed below prior to baking.***  Bake for 10-12 minutes or until done.  Muffins will be firm and a toothpick inserted in the center should come out clean.

Remove to a wire rack to cool slightly.  Enjoy as is or finish with one of the following topping ideas.

Glazed Topping:
1/2 cup confectioner's sugar
1/4 tsp. cinnamon
1-2 tsp. water  

Whisk all ingredients in a small bowl until smooth.  Dip muffins upside down in the glaze.

Cinnamon Sugar Topping:

1/4 cup butter
1/2 cup sugar
1 tsp. cinnamon

Melt butter in a small bowl.  Combine sugar and cinnamon in a separate small bowl.  Dip muffins upside down first in the butter, and then in the cinnamon-sugar mixture.

Crumb Topping:
 4 tbsp. butter
 1/2 cup oats
1/4 cup brown sugar
1/4 cup raisins
1/4 cup chopped almonds
 dash each of cinnamon and nutmeg

Cut all ingredients together with a fork until crumbly.  Spoon onto muffin batter and bake as directed.

These muffins pack up nicely and look adorable in a little to-go box. 
After whipping up a batch for yourself, make someone else's day by making them a batch too!

Pumpkin Nutrition Information Reference:
University of Illinois Extension. (2014). Pumpkin nutrition. Retrieved from

DISCLAIMER: The content on this blog,, represents the thoughts, ideas, and experiences of its author and should be taken as such…with a grain of salt.  It is for entertainment purposes only and not intended to prevent, diagnose, or cure.  Before trying any new physical activity, dietary plan, supplementation, complementary and alternative therapy, or other wellness tip please seek the guidance of a qualified professional.

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