Hooray for fall! Or, at least, fall in some parts of the world. It’s still rainy season in Liberia, so I’m pretending that the gray skies and constant rain mean it’s chilly, when in fact all the windows and doors are open because it’s still not dropping below 80 degrees F…But in my imagination I’m wearing leggings and boots, not in fact prepping for our next water polo game in between the rainstorms!
So, to continue with my pretend autumn here in a country near the equator, I’ve been overzealously baking fall-flavored treats. One of my favorites, because of how insanely easy it is, is this recipe for pumpkin muffins. In fact, this recipe can also make (and originally did!) a pumpkin loaf, so see below for modifications depending on how you want to serve it. And to be honest, after making both, I might prefer the pumpkin loaf for how much easier it is, as well as the moistness of the cake better suits a loaf pan than these small muffin tins.
But, when I was in Vermont recently, I traveled to what may be one of my meccas…the King Arthur Flour bakery and store. Words cannot express how excited I was to be in a store where each aisle was dedicated to one particular type of baking…pies, cakes, bread, etc, etc etc! I spent an hour going through each aisle, and the only thing that prevented me from buying an immense amount of goodies was the fact that I had to haul it back to Liberia. So I went with a few “necessary basics,” including the great little bundt muffin pan from Nordic Ware that I used for this recipe. I’ve always wanted to make my muffins more attractive (yes, that’s an actual thought that has gone through my head more than once), and baking in this bundt muffin pan made them look that much better when drizzling the glaze over them and serving.
You can’t go wrong with this easy recipe, and I chose to play around it with it by punching up the spices and topping it with a spiced maple glaze. You can also add an apple streusel topping (ideas for another post!), or simply devouring it plain. So for those of you where fall actually exists, I’m happy for you, and enjoy this delicious treat! And for those of us in warmer climates, enjoy fall vicariously through pumpkin-flavored goodness such as this one! 🙂
Recipe inspired by food.com
Makes twelve muffins
1 cup pumpkin puree
1 cup white sugar
1/2 cup oil
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3/4 teaspoon allspice or pumpkin pie spice
Preheat oven to 350 degrees fahrenheit/178 degrees celsius. Grease the muffin pan with a spare bit of butter, and then sprinkle each cup with a bit of flour.
In a large bowl, mix together the pumpkin, sugar, oil and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger and nutmeg.
Add a bit of the flour mixture to the pumpkin mixture, and stir. Continue doing this until the two mixtures are combined. Taste a bit…if it’s not quite up to your standards for pumpkin seasoning, add more spices! I like to stand over the bowl and sprinkle ginger, cinnamon, and nutmeg every few seconds if I’m feeling like all I need in my life is more pumpkin-y spices in this batter. 🙂
Pour the mixture into each of the buttered and floured wells on the pan. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for about 20 minutes, and then remove from pans and drizzle on the spiced maple glaze, below.
*This recipe can also make one pumpkin loaf. If you decide to make a loaf, butter and flour a loaf pan. After making the batter, pour directly into the loaf pan, and bake for 60-65 minutes. Allow to cool for about 20 minutes, and then drizzle on the spiced maple glaze and enjoy!
Spiced Maple Glaze
1 tbsp (14 g) butter
1/8 cup pure maple syrup
1/2 cup powdered sugar
1/2 teaspoon pumpkin pie spice or Allspice
1/2 teaspoon cinnamon
dash of ginger
dash of nutmeg
In a small saucepan, melt the butter and syrup together over low heat, stirring as it melts. Once the mixture is melted, remove from heat. Pour into a heatproof bowl, and whisk in the powdered sugar and the spices. If you find the mixture is too thick, add a bit more maple syrup and whisk. Using a spoon to drizzle the glaze, drip immediately over the cooled pumpkin muffins, and enjoy!
This photo was taken at night…what a difference it makes in the poor lighting of my apartment! 🙂