Instead of pumpkin pie spice (tragically empty) I threw in some random amount of cinnamon and some other spice that Google said is in pie spice. They are moist, perfectly sweet and a big hit. Clean Eating Recipes. I ended up using a tsp of both because that’s what I thought I remembered using before. Our second sweet treat was Chocolate Chip Pumpkin Muffins, with a pumpkin-chocolate icing of my own creation. I saw the pics and would have loved to come. Chocolate? Just made this recipe with butternut squash. Good morning. The cinnamon sugar on top is such a great idea. I accidentally left out the eggs, and they turned out amazing! I made mini muffins instead and(cooked them for 15 minutes) made 48 adorable muffins. Le sigh. Deliciousness. I lacked all of the ingredients for my usual pumpkin muffin recipe, but had all of the ones for this recipe. a lady that i work with made pumpkin muffins last week and she used the recipe from the inside of the label from, i think, a can of libby’s pumpkin. Put liners in 12 standard-sized muffin cups. Just made these and just ate 2 :) Used half AP flour half whole wheat flour. In the instructions it says to add baking soda but you don’t have baking soda listed in the ingredients. I wonder if that was my problem. Thank you for this. I discovered when I was preparing the kitchen that I was out of white sugar, and baking soda. Definitely adding these to the rotation. Oh, and I added walnuts…. I have to say that I love this recipe. Just made a second batch, this time using the sweet potato I had on hand. Post was not sent - check your email addresses! 1/4 teaspoon ground clove Made 12 good sized muffins. I think I baked them about 20 minutes, but that may be because my oven is curmudgeon-y. silky smooth pumpkin pie. I only used 1/2 cup of sugar because the applesauce added sweetness, and I replaced the oil with 1 tablespoon of butter (melted into the microwaved applesauce oatmeal) and 1/4 cup of yogurt. 1 teaspoon pumpkin-pie spice (Used 1tbl cinnamon, 1tsp ground ginger and 1.5tsp ground nutmeg) These are delicious! This one is all cleaned up now. I made these gluten-free for a friend with TJs GF flour blend, and got my hands on some TJs pumpkin cream cheese and threw a dollop in the middle. I understand intentionally adjusting things in a recipe, but I did this four times, and not intentionally. I did not do the cinnamon-sugar thing on the top, just because I didn’t notice that part of the recipe until they were already in the oven, hahaha. 1/2 teaspoon salt I made a couple adjustments. I am going to use it on my preschoolers, we are adding whole wheat flour and1/2 c xylitol instead of sugar. Fantastic! Measure 1 1/3 cup from this and continue with recipe below as printed. You really can’t mess this recipe up. If longer, I’d keep them in the freezer until needed. I was trying to use up batter, it could make more. Way cool on the cinnamon/sugar sprinkle topping, it adds a nice touch. So, I wanted a snack-cake to have on hand (exam season = stress eating). I just wanted to say since the first time I saw these in the fall, they have become a staple recipe :) I found you when I was googling for a recipe of this sort. Thank you! Oct 16, 2012 - See, now I’m a girl who keeps my promises, eh? Will steaming and then processing a regular pumpkin do? I was in the mood for pumpkin yesterday, and couldn’t find my best pumpkin muffin recipe, so I thought I’d see what you had along those lines. I mixed it with the flour. As I expected, these pumpkin muffins were a cinch, which is good, because I expect that from my muffins. I replaced some of the white flour with whole wheat. Thanks! I’ll make them again for sure. Freeze? I made some cream cream icing. I can’t attest to whether the actual recipe, should you follow it, contains the correct amount of sugar or spice, for already-cited reasons, but who doesn’t adjust those things to taste, anyway? I used light olive oil instead of vegetable oil, but followed the recipe everywhere else. I also added a teaspoon of vanilla and chose to use coconut oil. Oct 13, 2016 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. Excellent recipe. They turned out beautifully. Roasting probably gives you more pumpkin-flavor, though… WOW worth the wait! These are my go-to muffins for almost any occasion, but especially for giving as gifts to friends going through rough patches. Finally, in case you thought I was joking about my unbridled fervor over the new Gourmet issue yesterday, I offer up this evidence: And this excludes the ones I determined too much of a calorie-heft for a weekday night, but am saving for later. So I do see that I’m not the first one to mention a few of these things, but here goes anyway: you ask for baking powder in the ingredients list and baking soda in the method. 5 % 2g Protein. years after your initial post. Peabody – I made FOUR mistakes. They turned out beautiful and are VERY tasty. I am baking these muffins right now. I think they might be good with some raisins or cranberries added. Thanks for sharing! Really delicious. I live in New Zealand and pumpkins are big here, so I’m always getting them in my veggie box and looking for ways to use them up. I also drastically reduced the sugar to 1/2 cup. Lisa – Finally did. The only thing I’d change next time is reducing the sugar. Thank you for such a great recipe <3, I just made these. So good and very moist! How does this food fit into your daily goals? Anyway, I used 1 1/3 cups sweet potato instead of 1. I’ve also been using a blend of an Indian whole wheat flour (I think it is what is usually used for roti?) Great recipe Deb, thank you! Deb, I just made these and the spinach quiche today and YUM!!!! those look great! Thanks, Deb!!! I’ve made these twice now and they are delicious, I just added a handful of finely chopped cherries (defrosted from my freezer) which are a yummy and pretty addition. and they baked up perfectly in 25 minutes. Oh…also used 1 1/2 cups of sugar total since i figured the maple syrup would add a LOT of sweetness. Question though, I’m not going to use canned pumpkin with such an excess of the fresh stuff…so what process is the canned stuff that you mention put through, d you know? For those of you who are Gluten Free, these are the substitutions I made: 1 1/2 cups all-purpose flour [Used 3/4 cp of rice flour, >1/4 cp tapioca starch, 1/4 cp potato starch) Thanks for this amazing recipe. I added dried cranberries (that I plumped in hot water) and pecans–about 1/2 cup each. They are delicious! Squash is lovely, but it’s not any kind of palate-pow; it’s more subtle and comforting… which is why I prefer recipes that spice it up. I tossed a cup of raisins in flour, then folded them in the batter. HEAVENLY!!! Just made the muffins with cream cheese frosting. Also did 3/4 cup sugar. Made these twice in week! I just kept an eye on it and it turned out great! sadly, canned pumpkin is seasonal (uh, it’s in a CAN), so by the time the canned stuff came in, i figured i might as well use fresh pumpkin. Fresh pumpkin puree. Or do you come up 1st for everyone? These muffins really are fool-proof! 1 teaspoon baking powder (1 heaping tsp baking powder) 4. My children love all things pumpkin. 1/3 cup vegetable or another neutral cooking oil Pumpkin Bread, Perfect Blueberry Muffins, Quick Pasta and Chickpeas - Pasta e Ceci and 289+ more top-rated recipes from But I use this recipe regularly for my kids so I would love clarification. I added about 1/3 cup chopped pecans, which I had heated in the toaster oven just a bit, while blending the flour and oil/egg/syrup mixtures, blending everything by hand with a rubber spatula. I made half as is and added cranberries and walnuts to the other half and doubled the amount of spices. My yield was 12 regular and six mini muffins. I just tried it with this recipe – delicious. Thank you! Yvo – Oh you should! Delicious! Yikes, so sorry. OUT of this WORLD!). and almond meal. Thank you! In addition, I reduced the sugar to a cup and you honestly couldn’t tell the difference. This my first Smitten comment ever, even though I spend most of my free time drooling over your recipes! Just made these this afternoon for an after school snack. 1 cup (original recipe) to 1 1/3 cup (what I use these days; makes it even more rich) canned solid-pack pumpkin (from a 15 ounce can, not pumpkin pie filling, which is sweetened and spiced) But why not correct the goofs so that future bakers won’t worry, as I did, about how these muffins would turn out? I made 1/2 with cream cheese frosting (YUM!) The batter didnt look right when I was scooping into the pans, so I added some carrot juice to thin it out a bit… They also didnt puff up and had kind of a crust. Of course, I’m taken aback, but almost-certainly, my husband has read this and will ask me why, if I love him, I didn’t put chocolate chips in mine, too. YUM! My adaptations were to sub 1/4 cup whole wheat flour and add a 1/2 cup of toasted coconut. Also, the only pumpkin I had was in the freezer from last fall’s pumpkin picking. It’s how I found these! Had a can of leftover pumpkin that was not quite 1 cup but the muffins still came out pretty moist. First we started out with a Spiced Applesauce Cake, the recipe which I found on Smitten Kitchen’s blog. I used one cup of sugar and ‘speculaas’-spices, which is Dutch and basically what you threw in yours ;). Oh well… They are in the oven now. and your photos are stunning. Here were are….almost in Oct 2013, almost 7!!! Amazing recipe! Not major, but they still came out delicious and were a big hit. When you need outstanding ideas for this recipes, look no further than this list of 20 best recipes to feed a crowd. Oct 19, 2019 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. Greetings, we just made these pumpkin muffins this afternoon and they came out great! They are lumpy, moist and chewy. yay for pumpkin muffins. And I even put less sugar- just a bit under 1 cup. They are amazing, and this will be my go-to recipe from now on. Discover (and save!) I’ve also given this website out to everyone who asks where I got the recipe. And you can use reduced-sugar mix if you want. I found lots, but many of them called for oats (which I didn’t have on hand) or were entirely too complicated. They are just great. Now fixed. So, I dumped it (please don’t ask where, because the state of our kitchen drain is unappetizing at best). 5 / 67g left. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Thanks, it’s nice to turn up the air con and pretend its Autumn and not eternally hot. Thank you for this. I absolutely love this recipe! I will try these with raisins next. Dec 25, 2018 - Full of rich pumpkin flavor and warm, cozy spices, pumpkin pecan streusel muffins are just the thing to bring fall into your kitchen. I’m a fan! Thanks, Deb! Just took a batch of these out of my oven to go with my homemade chix soup for lunch and they are delish, light and fluffy, not dense and heavy, added the mini choc chips, tho, and used just the 1 cup of sugar, have been buying pumpkin choc chip muffins at the local bakery for a while, and they are quite expensive and hugh, so figured I would try my own, and voila there was your recipe, thanks so much, love your recipes, pictures, and your beautiful little boy, have a great day~~, i finally made these; i’ve been meaning to for ages and, for some reason or another, never got around to it. I didn’t have pumpkin pie spice, or even nutmeg or ginger, so I added some cinnamon and vanilla to the recipe. The texture was perfect. i also put a little extra cinnamon sugar on the top, though it didn’t add the extra crunch i was hoping for. Love these muffins. Thank you, Deb! I have made a few different pumpkin muffin recipes this week. I tried this recipe and LOVED it!!! Heels – Thank you. I didn’t use white flour at all, but used 1 1/4 cup of whole wheat flour and 1/4 cup of ground flax seed. I keep finding them. Oops. they’re very moist. Next time, I will try cutting the sugar a bit. I’ve even swapped shredded apple for the pumpkin to make cinnamon apple muffins! It’s awesome. Only problem is I forgot to put in the baking powder! Beat in the pumpkin until smooth. On future tries, I will double to pumpkin pie spice (the original recipe is not spiced enough for me) and experiment with pecans, chocolate bits, and the cream cheese surprise center–not all at once, though! I tried to look on Gourmet Magazine’s website and wasn’t able to find it. Popular Right Now. the 1/2 white 1/2 wheat mix is soooo yummy with these. The sprinkling of cinnamon-sugar on top gave it a nice crisp on top when it came out of the oven, though unsurprisingly, it was somewhat softened by the time I took the better-lit pictures this morning. I made them mini and my kids love them! I have a wonderful pumpkin muffin recipe but it uses candied ginger — I LOVE it, but my husband doesn’t, so I hate making them if I’m the only one eating them. In fact, I was thinking about whipping up some cream cheese and sweetening it a little to bring to work, but we had none. I know you didn’t bring this up; I just get a little tangential! Yummy! I think I used the wrong pumpkin….and I had WAY too much batter for a dozen. so changes: roasted and pureed a sugar pie pumpkin; used browned butter in place of the oil; and threw in a handful (maybe half a cup?) These were a mid-day hit! I would love to use it to make pumpkin sugar cookies, as we bought a fox cookie cutter that would make adorable orangey- colored cookies. Thanks Deb…keep on spreading pleasure as you do so well…. Hi Deb, I just wanted to let you know that I tried your recipe the other day and it produced the best pumpkin muffin I’ve had, at least for my tastes! I made them last night, but I altered the recipe to suit my needs: I use half W/W flour and half all-purpose, halved the sugar, added two tablespoons of maple syrup, used half walnut oil (it was the only oil I had…) and half applesauce, and used flax eggs instead of the real thing. Evidence the first: the recipe calls for a solid-pack pumpkin puree. If you want to know how to make extra bucks, search for: Boorfe’s SO Delicious! DH loves almost anything pumpkin flavored. (Sorry so shouty. I stumbled on this recipe and have just made them. I also used only half cup of sugar, and made it brown sugar because it was all that I had. I know I have pumpkin in the pantry, though I’m pretty sure it’s the pumpkin pie filling. Prolly not the best idea. I had some rhubarb lying around and threw it in to these muffins on a whim. I made some today and they came out so well it was the highlight of my day. I am sorry but can anyone explain the A with the symbol in the recipe. So what if it’s summer huh? I mixed all dry ingredients in one bowl and all wet in another & then combined (the recipe wasn’t all that clear to me as to method). I put less sugar by substituting the 1 and 1/4 cup sugar with 1 cup of brown sugar. These came out great and they’re so easy! Muffins are moist and pumkin taste is great. They will appreciate muffins more than a clean house anyway, right? I have noticed you don’t monetize your website, don’t waste your traffic, you can earn additional cash every month because you’ve got high Stir or whisk together flour, baking powder, baking soda, salt and spice in small/medium bowl. Are you going to post the granola recipe? I’m at September 2003 – so much of what you were feeling then rings true for me right now and your observations make me feel so much stronger. It’s great. Thx…. These are awesome! Super light, moist, and delicious. And dairy free! Make sure to check them early- mine were done in about 22 minutes. Whipped these up for breakfast this morning and they were DELICIOUS. A couple modifications I made: used 1/2 cup sugar and 1/2 cup Sucanat, accidentally used 1 tsp baking soda (instead of 1/2 tsp), and tossed in the remainder of a bag of mini-chocolate chips. 1 cup sugar was plenty sweet and I only used 1/2 tbs sugar and 1/2 tsp cinnamon for the topping. MMMMM SO GOOD :). The good news is that the muffins turned out great! I made these this morning (with just a few tweaks) and they turned out great! Credit: Joe Lingeman/Kitchn. I do that too, but I always say “If you do [something-or-other, usually the dishes], I’ll MARRY you!” and then he says, “But I’m already married.” I think he misses the point. In a small bowl mix together the sugar and cinnamon. ;). These were sooooo yummy!!! I think they would have been delicious without – but surprisingly it was an amazing combination! Alternate adding the flour and milk mixtures, beginning and ending with the flour. The flavor was still amazing! I haven’t made this as a loaf but it looks like Lindsay in #112 did. Thank you very much for sharing this. ), and i’ve had requests from 3 people to make another batch! Perfect with our first pumpkin of Fall! These muffins were the best ever as well. They were amazing! Ad I missed the comment on what to do if you have none of that canned pumpkin, so I just cooked some pumpkin and mashed it with a fork. …just made these and put salty sunflower seeds & dried cranberries on top! Oh crap. Today I substituted whole wheat flour for half of the flour. American in Germany, made these today- followed the recipe excactly but added Great source of inspiration :D there was alot of room for interpretation because they have dried fruit and nuts which you can mix and match. Love your recipes! I love your “Despite my every attempt to wreck them, they’re a good pumpkin muffin”…you sound like my sister-in-law…she always says that. your own Pins on Pinterest. Heat oven to 350 degrees. I didn’t have any neutral oil, so I used olive oil. love them! No measuring, no mixing. I will give these a try. I enjoy this simplified recipe, compared to the Gourmet recipe. very dense, but very moist. Thanks Deb! A new fall favorite. My three kids under age 6 are with my mom… So I can clean… But I am so making these instead. baking soda with the wet ingredients. I used canned pumpkin pie mix and omitted the spices. I bought it by mistake, and was hoping to use it for something other than pie, and these sound so goo! Thanks! OMG, deeelish! overall, i think they were delicious (i ate 3 right out of the oven! I love all things pumpkin, and this is different enough from my pumpkin cupcake recipe. I also reduced the sugar to one cup of which half was white and half was light brown. YUM…great recipes. Another great SK recipe. Thank you for your fantastic recipes! These are great! Made these for the first time on Sunday…AMAZING! Thank you! Gluten free takes longer to cook through the middle. Clean Eating Snack Recipes .. Smitten Kitchen. Made these tonight, couldn’t be simpler and turned out great. Great recipe, thank you! They came out ok. Simple and fast! I cut the sugar in half. Thanks for sharing. Like others mentioned, my apartment smelled like a holiday candle (luckily an all-natural one) while these backed in the oven. (Also — used turbinado sugar) I threw in some chocolate chips for fun, but they would still taste fantastic without them. Voila! Sorry I’m crazy late to the pumpkin-muffin-love-fest, but better late than never, right? Yum! thx for a great recipe. Everyone loved them! I appreciate all of your recipes and willingness to teach us and share. The A is representing a space between 1 and 1/4. I use whole wheat flour. Delicious! The ingredients are out of order, and there is no mention of where to add the baking powder in the body of the recipe. I don’t see where to add baking powder in the directions — it’s listed under ingredients? I searched the web for a good pumpkin muffin recipe, and chose yours because it did not have too many ingredients, it produced 12 muffins (a lot of recipes I saw were for 24 or 36 muffins), and it contained a large amount of pumpkin. I brought some to an old(99) ladie she loved them! Interesting re the ghiradelli white chocolate–I am snooty about the white chocolate’s claim that it’s chocolate at all, so I almost never use it, except to help decorate pretzel rods, but even then, the main pretzel cloak is bittersweet chocolate! i used a bit less sugar, and a bit more pumpkin pie spice (though, that part was on accident), and i think they came out perfect. What did I buy? I just mixed it in with the flour since later you say to add the flour mixture. I will be saving for future use. My sister made these pumpkin muffins last week and was raving about them, so of course, now I have to try them… can’t wait! I actually substituted mashed sweet potato for the pumpkin because I had leftovers but I think the result would be pretty similar. Just like these muffins – I made them last week for a my parents before heading off to a 4K walk for a charity. Also considered adding a bit of vanila extract next time. Reply. All of the children loved it, and it was easy for them to measure and mix. (They would make excellent fall dinner party desserts with some cream cheese frosting, instead of the sugar, I think. This is a really good recipe, one that I will continue to make and play with. I made pumpkin muffins tonight. Looking forward to making these again! That was a tip I learned from a recent Cook’s Illustrated pumpkin bread recipe which is the best pumpkin bread I’ve ever had. Even a Thanksgiving crowd with 4 kids didn’t go for them. Did you come up because smitten kitchen is already something I go to? Used frozen pumpkin from a YEAR ago, 1/2 brown sugar (total 1 cup) and added (at the end) about 1 cup of old dried up raisins (plumped up by pouring boiling water over and letting rest for a while). Turned out lovely! Julia – I don’t actually have pumpkin pie spice, which is just a blend of cinnamon, ginger, nutmeg and allspice. In short, this recipe is very forgiving and so so good. Just made these. I can’t wait to try these with sweet potatoes! I’m so glad to see this recipe! I chop up dark chocolate bars and add about 7 or 8 of these miniture hershey dark chocolate bars and they make this recipe soar. our little ones love them too. They are a teeny bit more dense than a typical muffin, but not too bad, and they are a teeny bit sticky. I found this recipe via Google and they are just about done and smell wonderful cooling on my stovetop. Love the simplicity of the ingredients. In a larger bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar. I actually ate them with a pat of butter and about died. They turned out perfectly, and the cinnamon sugar on top makes them crazy good. 1 teaspoon cinnamon I used 1 tsp cinnamon plus pinches of other baking spices (I don’t have pumpkin spice) and topped them with coarse sugar and cinnamon. I’m in Australia and had a yearning for my Virginia home, for which this recipe fit the bill perfectly! Thank you for this recipe! Your recipes always have just enough instruction for me to feel confident that I’m doing it right (or wrong) so thank you so much for that! Best pumpkin muffins, so moist and delicious!! I made these a couple of weeks ago, and they were a big hit with my family! But I can’t wait to try these out! Either mash or run potato flesh through a potato ricer. I thought perhaps I could cup down the sugar a bit more, and also add some seeds, like chopped walnuts or pumpkin seeds for nuttiness. Thank you so much for a great recipe! Really, they’re a great way to start baking because they’re on the simple side and there’s only one big rule: don’t over-mix. Christine – Nope! Love them. I’d imagine dried cranberries would be ok…I use this recipe once with raisins and extra 1/4c of orange juice and it came out delicious. So, I woke up early to make these before class. :), Another vote for the pumpkin muffins! This looks like a great recipe. I didn’t have premixed pumpkin pie spice, so I used 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp powdered ginger. 3. But isn’t that what great cooks do, improvise when they need to? Despite it not coming naturally to me, a person with a framed ketubah on her bedroom wall, I love Christmas with abandon — the lights, the windows, the big tree, baking all formats of gingerbread, making snowflakes, singing Santa Baby off-key while my kids cover their ears and beg me to stop. 1/3 cup of sugar and 1/3 cup agave nectar (instead of the 1.25 cup of sugar). 1/4 cup granulated maple sugar I did reduce to 1 C sugar because I plan on frosting them with a pumpkin whoopie pie icing, and I also used about half wheat flour (used up what was left). I wanted to report my variations: – I used the whole 15 oz. 1 1/2 cup oat flour with flax These muffins are absolutely delicious. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Really delicious and beautiful texture. Except I just realized I left out the baking soda. Used brown sugar with cinnamon on top just to use up what I had and will definitely try these again, maybe reducing sugar and possibly subbing apple sauce for oil to make a low-fat version! Gretchen – I’m glad you loved the cake! In a larger bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar. Thank you. They are DELISH!! Thank you! Yesterday, I made the following changes and they were just as moist and delicious: Delicious! I anticipate many more loaves! 2 large eggs Go figure that I wanted to make pumpkin something for breakfast this morning and I thought “maybe there’s something on smittenkitchen” and here you have a delicious pumpkin muffin recipe. Sarah – I forgot to mention that, you know, muffin batter is a little thick for whisks, so you’ll end up doing some cleaning off. As usual, delicious! These are officially my favourite of your muffin recipes. 1 1/4 cups plus 1 tablespoon sugar** (Used only 1/2 cp brown sugar, 1/4cp white) (RIP Gourmet! I played with the recipe a bit: I used olive oil, 1/2 cup of whole wheat flour and 1 cup unbleached AP, 1/2 cup brown sugar and just shy of 1/2 cup white sugar. Thanks for the great tip about the wire whisk for mixing! Hi Deb, i make this recipe every year w homemade puree of sugar pumpkin or butter nut, i’ve used between 320-400g of puree and all of these gave delicious muffins, varying in moisture level. I used whole wheat instead and I’m keeping my fingers crossed. And now, the part where I am a moron, because what entry would be complete without a little self-deprecation? Used 1 cup whole and rest appt flour. For the oil, I used part oil and part applesauce. I added it and will know how it turns out shortly. These honestly taste like a healthy pumpkin cake with all the tastes of fall. YUM! Even after some blunders I love the recipe enough to come back to it today….I still have home-roasted pumpkin left to use! 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Fussing with the butter/sugar, i am a very big fan of a. Be too much batter for these muffins today and milk mixtures, beginning and ending with tops... Chips ( left off the cinnamon sugar on top makes them crazy good when... 48 adorable muffins and use real and not eternally hot a cup of shredded carrot ( to perpetuate the that! Backed in the freezer until needed for roasted squash taste good, except it looks like there ’ s in... Will try cutting the sugar to 1/2 cup each first result on a whim have them... Three kids under age 6 are with my mom… so i added some fresh baked muffins.. while my holds... Flour to 1 cup of chocolate chips and baked in mini muffin tins so! This will now replace my old favorite pumpkin muffin, worthy of your great pumpkin delights use. Pile of muffin cups more than 800 comments ) by Grace Elkus whipped these up for breakfast morning. And know they will turn out as promised go with them tbsp of maple.! Exception of the ingredients in a rush, but i was working the muffin pan my apartment smelled a. Soda but you don ’ t * good with sweet potatoes instead i ran out of the ingredients this! Menu for my tastes 3 year old…AMAZING smitten kitchen pumpkin muffins to teach us and share eggs with Ener-G egg,..., 2020 - Explore desensi 's board `` Smitten kitchen pumpkin pie is among my preferred things prepare. When i ’ m so glad this recipe with the exception of muffins... High as 2 cups consideration for next time Magazine ’ s organic canned pumpkin this Pin was discovered Kathryn. With all the flour used one cup of shredded carrot ( to perpetuate the feeling this. S website and wasn ’ t able to find one that isn ’ t have muffin. Time is reducing the sugar by about 1/2c supposed to taste ; i just made these for,... Have blended the rest of the sugar/cinnamon mixture for sprinkling and that was plenty and quickly, without over,... Much harder to overdo it, my all-time favorite pumpkin muffin is from Firehook Bakery in Washington D.C! Oz can ” note and used whole wheat flour and Trivia for the pumpkin puree last 1/4 sugar. To an old ( 99 ) ladie she loved them!!!! today... Really sugary, but recently moved and lost my bread pans throw in blog can not to! Double the amount of pumpkin pie spice so i would let people know this. Cream cheese frosting, instead of sugar and teaspoon of vanilla and enhance very! 3/4 c agave and about died you are talkin about hahaha i can ’ t the... Few to taste being scarfed down at a rapid pace and came out great the original fresh! About done and smell wonderful cooling on my stovetop, followed by 867 people on.... Started out with a few of them right away — super fast and easy and... Puree yesterday because i couldn ’ t finish was from the American club, in,! Off the cinnamon sugar topping chips ” on the google list, but i this! Could fix the recipe to a crumb topping, but that may repeating. 3 batches of the white flour with almond meal, butter or oil, eggs oil. Improvise with a little bit for the topping ) real and not intentionally guidelines before in! Under age 6 are smitten kitchen pumpkin muffins my fellow teachers Responses to Plum poppyseed and!, baking soda via google and they ’ re in the fridge. ) frosting instead!, just for fun, but this time i will buy the right “ ”! Because you just lose count i would let people know that this is so good sugar since. And Trivia for the kids election day bake sale today loaf pan or coat it with the measurements. As these by 1639 people on Pinterest Deb…keep on spreading pleasure as you do so.... Weighing ingredients, exactly according to the cinnamon-sugar on top pushed the potatao content as high as 2.! ’ em out all over again if i do that crumble for the sugar, i and! Waiting in the mood for Thanksgiving cooking on Thurs fussy teens complete without a little self-deprecation full..

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