Wicked Good Pumpkin Muffins

It's that time of year- pumpkin flavored EVERYTHING!

Living in California, I find myself missing the crisp New England autumn, the smell of the freshly fallen leaves. Fall and the holiday season tends to make me homesick. I find the best cure are my Wicked Good Pumpkin Muffins. 

These muffins embody everything I miss about New England autumn. The bold orange color of the pumpkin reminds me of autumn leaves. Ginger and coriander bring back that feeling of brisk autumn air freezing your lungs as you take a long, deep breath. Cinnamon and nutmeg; the warmth and laughter of my mother's kitchen, gearing up for fall festivities. 

This is a food that makes me feel right at home, even when I'm sitting on the beach. These muffins bring me joy. I hope you find joy in them too.

Recipe:

Preheat 350

Bake time: 13-15 min for muffins, 40-50 min for bread loaf

Makes: 12-16 small muffins or 2 bread loaves
Each cupcake sized muffin contains about 143 calories

7oz Pumpkin puree

2 Eggs

1/2 cup Vegetable oil

1/3 cup Water

1 1/2 cup Sugar

1 3/4 cup All purpose flour

1 teaspoon Baking soda

3/4 teaspoon Salt

1/8 teaspoon coriander

1/2 teaspoon each Cinnamon, nutmeg, cloves, ginger

In a large bowl, blend the dry ingredients together until evenly incorporated. In a separate large bowl, wisk together the wet ingredients. Add the dry mix to the wet, about 1/3 at a time.

Be careful not to over mix. Only mix until the dry ingredients are incorporated. 

Prepare your muffin tin by lightly spraying it lightly with canola oil or lightly coating it with an oil soaked paper towel. 

Pour batter into muffin tins about 2/3 of the way full. Wipe away any excess that falls around the edges. 

Set it on the center rack of your preheated oven.

Cook 13-15 min for cupcake sized muffins

In the last 3-5 minutes of baking, keep a good eye on your muffins. Its very easy to over cook them. I cook them until they puff up all the way, but are still a little soft at the top. They will glisten slightly.

After cooling the top will be moist and sticky, almost like a glaze.

Eat them warm out of the oven, or with a dollop of butter the next day. You'll find these muffins are better after they sit overnight. It allows the spices to fully flower. Store in a ziplock bag on your counter for up to 5 days or in the freezer to prolong their shelf life.

ENJOY!