Pumpkin Spice Muffins

by Rachel on October 11, 2010

I love all the fall spices and flavors.

Last October we had volunteer pumpkins, and lots of them.  We went out one day and there they were.  I made a pact with myself that this year I would DO SOMETHING with them if they reappeared.  I haven’t made good yet on my pledge, but I’ve been cooking with canned pumpkin.  I figure that’s half the battle.  This muffin recipe is a variation on an applesauce spice muffin that my family adores.  We’ve discovered that it’s great with pumpkin too.  It has a festive fall flavor (say that three times fast!) and you’ll never notice the whole wheat flour.

Muffins

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour (I use white wheat flour)
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup packed brown sugar
  • 1 stick unsalted butter, melted
  • ½ cup whole milk plain yogurt
  • 1 cup canned pumpkin

Topping

  • 2 tablespoons white sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ cup pecans, finely chopped

Preheat oven to 400 degrees.

Grease a muffin pan with 12 (½-cup) muffin cups. I find that vegetable spray (Pam) works far better than butter or oil to keep muffins from sticking inside muffin pans.

Stir together flour, baking powder, baking soda, spices and salt in a bowl.  Whisk together eggs and brown sugar in a large bowl until combined, then add butter, a little at a time, whisking until mixture is creamy.  Stir in canned pumpkin, and yogurt.  Fold in flour mixture until flour is just moistened. Pour batter into the muffin cups.

Stir together the topping ingredients and sprinkle on the top of the muffins. Bake until muffins are golden and a tester comes out clean, about 25 minutes. Cool in pan on a rack for 5 minutes, then remove muffins from pan and serve.

{ 5 comments… read them below or add one }

Laurie Jarrett Rogers October 11, 2010 at 2:02 pm

Rachel, you are amazing! I am loving this whole site…. I knew you cooked a lot in graduate school but I had no idea of the breadth of your talent. Can’t wait to try out many of these recipes. Thanks for sharing!!!

Rachel October 11, 2010 at 4:42 pm

Laurie: Thanks. I love to cook. I finally wrote a self-published cook book a few years ago and decided to put the recipes and others up on this blog. It has been a great outlet. Enjoy!

Kalinka October 26, 2010 at 9:09 am

Hi,
I’m Kalinka from France. Congratulations for your blog Very interesting. Kindly tell me what do you call a CUP of something?? What is the weight of your cup of flower for example??
Thanks in advance for you answer
Kisses
Kalinka

Rachel October 26, 2010 at 10:10 am

Kalinka: According to answers.com here is the answer. In the U.S., one standard cup contains 8 fluid ounces, but this standard – as with standard spoon measurements – varies from country to country. Ordinary coffee cups can vary greatly in capacity, so standard measures depending on the country of origin of a recipe should always be used, rather than those mismatched cups no longer part of dinner sets, which sit in the kitchen cupboard. Fluid ounces are a volume measurement which is not the same as the weight of an item. Volume measurements are how much of a container is filled which is totally different to how much an item weighs. A cup of chopped carrot will weigh more than a cup of chopped marshmallow. In many cases some variation in quantities doesn’t matter at all, but – especially in baking – the use of different size cups for measuring can invite disaster. So use standard measures, and check the country of origin of the recipe in case their standard measures are different.

J April 4, 2011 at 12:38 pm

Have you posted the applesauce spice muffin recipe? I couldn’t find it! LOVE YOUR RECIPES!!!

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