Helloooo Fall! D.C. is still hot and humid and sticky - but hey, that doesn't mean I can't celebrate the start of Fall in the rest of the North East right?
These pumpkin muffins are classic (read: kind of boring). But, isn't that what pumpkin muffins are supposed to be? They remind me of Grandma, even though my Grandma never made pumpkin-anything. No frills, just a delicious - pumpkiny reminder that Fall is coming. Just after the next two weeks of 90˚weather and 100% humidity.
Ingredients (adapted from Smitten Kitchen):
- 1 15 oz can of pumpkin puree
- 115 g Vegetable or Canola oil
- 3 large eggs
- 330 g sugar
- 1.5 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- a pinch of ground cloves
- 240 g AP flour
- 50 g whole wheat flour
- Topping: 1 tbsp sugar, 1 tsp cinnamon, 1/4 cup crushed raw pecans
- Pre-heat oven to 350˚F. Line muffin tin with liners.
- In a large bowl, whisk together the pumpkin puree, 115 g canola oil, 3 eggs, and the 330 g of sugar. Add in the 1.5 tsp baking powder, 3/4 tsp baking soda, 3/4 tsp salt, 3/4 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and a pinch of cloves. Whisk well until mixture is smooth and uniform.
- Fold in 50g of whole wheat flour and 240 g of AP flour. Be careful not to over mix.
- Pour mixture into muffin tins, filling 3/4 of the way full.
- In a seperate bowl, mix together the topping: 1 tbsp sugar, 1 tsp cinnamon and 1/4 cup raw pecans. Sprinkle over the top of the muffins and slide muffin tins into oven.
- Bake for 30 minutes. Remove and allow to cool for 10 minutes. Enjoy with freshly brewed coffee.