Friday, October 23, 2009
Unless you've lived in a hole over the last several weeks, you've noticed that there are a plethora of pumpkin recipes all over the foodie world. I have bookmarked more than my share and wish I had the time to bake every one of them. However, it would take me forever to bake and blog them all this Autumn season, so I'll try my darndest to get to as many as I can. *wink*
You all know that I have four kiddos that are incredibly crazy about anything muffin-y. Well, when you tell them that their favorite breakfast item has been baked up with pumpkin, they flip. Who knew that all I have to do to enjoy a few minutes of blissful peace is to serve up some pumpkin-y treats? So, when I was browsing through some of my fall baking magazines and saw these little treasures, I began fantasizing about what to do with my brief enjoyment of silence as my little wolves devoured their first taste of autumn.
These muffins were fantastically moist and flavorful and the addition of cranberries offers a nice tartness that offsets the sweetness of the pumpkin perfectly. I also chose to top each muffin with decorator sugar crystals that gave a nice added crunch to the tops.
If you've not jumped off the pumpkin baking wagon yet, you might want to consider baking these little gems for your breakfast table. Your family will definitely thank you!
From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!
2 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1 cup sweetened dried cranberries
1/2 cup chopped pecans (I omitted)
Decorator sugar crystals
1. Heat oven to 400 degrees. Grease 12 regular-size muffin cups with shortening or cooking spray or line with paper baking cups.
2. In large bowl, mix flour, granulated sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until dry ingredients are moistened. Divide batter evenly among muffin cups. Sprinkle sugar crystals evenly over batter in each cup.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack.
Source: Betty Crocker Fall baking 2008
Success Hint: Take care not to overmix the batter. Overmixing can result in tough muffins with peaked tops and tunnels inside.