Saturday, September 26, 2009

pumpkin to start the weekend

While looking for a can of soup the other day I found a can of pumpkin puree and haven't been able to get it out of my mind. Technically, it's Fall. But with Santa Anas followed by heat and humidity, the last thing I crave is pumpkin pie. In fact, I never could understand why Starbuck's introduces their seasonal pumpkin spice latte before the end of our hot weather. I know it's cooler in most parts of the country and Starbuck's rolls these things out franchise-wide, but we live in an age computers and technology for Pete's sake! Surely they could probably adequately handle introducing seasonal products when it's appropriate to specific geographic regions. But, I diverge... point is, I was starting to vaguely crave something resembling pumpkin pie. So this morning, using the fog as my inspiration and excuse for baking, I made some pumpkin muffins before the sun could have a chance to make the kitchen miserable.

The recipe is adapted from the "Deceptively Delicious" recipe for Applesauce Muffins (I substituted pumpkin for squash/carrot puree and added salt & vanilla) :

T O P P I N G
2/3 cup old-fashioned oats
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
2 tablespoons butter
pinch of salt

B A T T E R
1-1/2 cups all-purpose flour
1 cup old-fashioned oats (I used steel cut oats because I used all my old-fashioned oats for the topping - worked perfectly)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
1/2 cup nonfat milk
1 cup pumpkin puree
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1/4 cup vegetable oil
1 large egg

1 - Preheat oven to 400 degrees. Prep a 12-cup muffin tin with baking spray or paper liners.
2 - Make the topping: Stir together the oats, sugar, cinnamon and salt. Cut butter into small pieces and use fingers to work the butter into the oats mixture until it has a coarse consistency.
3 - Make the batter: Combine the dry ingredients and stir to mix. In a separate bowl, mix the applesauce, milk, pumpkin, sugars, oil, vanilla and egg with a whisk. Add the dry ingredients, and stir until just moistened.
4 - Pour batter into prepared muffin pan and sprinkle with the topping. Bake until topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins - about 18 to 20 minutes.

pumpkin muffins


2 comments:

Josie said...

How funny! Like you, I've had pumpkin on the brain for a few weeks now (just bought a seasonal pumpkin themed muffin baking cups last night!), but I'm holding off until the month of October to bust 'em out on Rich's workplace! I think I'm going to use your recipe that tops the muffins with oats instead of the cream cheese frosting topped with candy corn I was originally planning, it looks healthier and much more delicious! You so got me salivating though!

BeBe said...

We loved the muffins! Yummy.