Sunday, March 4, 2012

Pumpkin Muffins

I have been wanting to make these pumpkin muffins for a while. I found the recipe here. I was planning on following the recipe very closely, but, per usual I made some changes.

warm and melt-y with vanilla ice cream
The recipe calls for a heaping cup of pumpkin puree. However, this leaves about an inch of the puree in the can... so I decided to use the entire can. This means, 1) its a very moist muffin, 2) it made more muffins, and 3) when it was warm out of the oven with ice cream on top... it tasted like yummy, yummy, bread pudding. If you wanted to maintain the regular muffin consistency add an extra tablespoon of flour.

Also, I've never used evaporated milk. For those of you who are conversion challenged like I am, 1/2 cup of the milk is less than the 5 fl oz can. Unless you have other recipes that you are planning on making with the milk, the smallest can size will be sufficient.

I used regular raisins...because that was what I had in my baking cabinet.

Next time I would halve the "topping" that is sprinkled over the top, it just made a ton of the mixture.

The original recipe called for cream cheese frosting. I made these for part of my breakfast over the course of a week so frosting wouldn't be ideal. However, if I was making these for a brunch and people were going to be eating them all in the same day, I wouldn't hesitate to add the frosting. 

First I combined all dry ingredients.
Next I combined the wet ingredients in a separate bowl. Then added the wet ingredients to the dry ingredients. Add in raisins.

Fill muffin tins. These didn't rise as much, I'm guessing its because of the extra puree.



Pumpkin Muffins
Makes approx 15 muffins

Muffin Ingredients:
1 cup All-purpose Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
1/2 cup Evaporated Mil
1 whole Egg
1-1/2 teaspoon Vanilla
1/2 cup Golden Raisins

Topping ingredients:
2 Tablespoons Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg

Preheat oven to 400 degrees. Generously grease or line muffin tins.
Combine flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt, pulse in food processor.
Cut in butter food processor until it is fully incorporated.
In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold until mixture is just combined.

Pour into muffin tins. ¾ full. Sprinkle topping onto each muffin.

Bake for 25 minutes. Let cool.

Happy Eating!


  1. Kat, I'm about to make these right now! Thanks for inviting me to see your blog! I love it so far! :-)

  2. I tried to link the above comment to my Google account, but wasn't successful. This is Matt Fitz--

  3. I hope they come out as tasty as mine did! They make a great breakfast treat or top with ice cream and have it for dessert?...or breakfast! They will smell sooooo good! :)