Not sure what to do with the pumpkin leftover from your garden or the can of pumpkin still sitting in your cupboard from last year. No better time than the present to hop on the pumpkin bandwagon since it’s dark at 5 p.m. and home baked items always sooth the soul and go great with warm wraps and fuzzy socks!
This pumpkin recipe is adapted from a Better Homes and Gardens 2016 magazine featuring everything pumpkin! The streusel adds a little texture and a tiny hit of sweet! No mixer required and doesn’t that take the pressure off, just simple wet to dry mixing skills needed. Pumpkin lovers in your house? Make a double batch.
Leftover pumpkin? Check out other recipes on my blog using pumpkin or freeze what’s left for another day or feed some to your cat or dog. You can also add pumpkin to your yogurt or a smoothie or even add a little into your cream cheese for a taste of Fall on your bagel.
Pumpkin Walnut Streusel Muffins
Preheat oven to 375F. Grease a 12-cup muffin tin.
1 cups whole wheat flour
1/2 cup all-purpose flour
1/3 cup quick cooking oats
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
3/4 cup canned pumpkin (or your own pumpkin puree BUT NOT pumpkin pie filling)
1/2 cup packed brown sugar
1/2 cup milk
3 tbsp vegetable oil
1 tsp vanilla extract
1/4 cup chopped walnuts
2 tbsp quick cooking rolled oats
1 tbsp packed brown sugar
1 tbsp vegetable oil OR melted butter
In a medium bowl whisk together flours, oats, pumpkin pie spice, baking powder and salt. Make a well in the centre of the mixture.
In another medium bowl combine the eggs, brown sugar, pumpkin, milk, oil and vanilla.
Add wet ingredients all at once to dry ingredients and stir until moistened. Mixture should be lumpy. Spoon mixture into prepared muffin cups filling about 2/3.
For streusel, combine the walnuts, 2 tbsp oats, 1 tbsp brown sugar and 1 tablespoon vegetable oil (or melted butter). Sprinkle over batter and bake muffins for 12-15 minutes or until toothpick inserted in the middle comes out clean.
Today’s recipe is another small-batch bake and healthier. This makes about 6 regular size muffins and the most difficult aspect of this is grating the carrot.
No mixer required, basically a bowl, a whisk and a wooden spoon plus a couple of measuring tools and your good to go. Reaching for a 2nd muffin warm from the oven definitely won’t ruin your diet and may even make you feel virtuous! And what’s wrong with that. Feeling good about anything makes the day a little brighter. Especially on these overcast cold winter days.
Preheat oven to 350F. Grease or line a 6-cup muffin tin.
1/4 cup unsweetened applesauce
1 tablespoon vegetable or canola oil
1/2 cup brown sugar
1 tsp vanilla extract
3/4 cup shredded carrots (approx. 1 medium carrot)
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
In a medium bowl, whisk together the applesauce, oil and sugar. Whisk in the egg and vanilla. Stir in the grated carrot.
Add in the flour, baking powder, salt, cinnamon and nutmeg. Combine until no streaks of flour remain.
Fill muffin cups 3/4 full and bake until tops spring back lightly when touched, approximately 15-18 minutes. Cool and enjoy.
Although I have been fighting it tooth and nail and cannot understand the fascination with wearing booties instead of sandals and long pants instead of shorts, today with the overcast skies I too have pulled out the pumpkin.
It seems pumpkin in any form signifies the passing of summer. No matter it is humid as all get out today and Fall has not officially begun, pumpkin reigns supreme. Lattes, biscotti and muffins, especially the SPL or is it PSL (you know, Starbucks!)…pumpkin and the spices accompanying it are aromatic and flavourful and popular.
Flour and Spices
Adding in Pumpkin Puree
Perfect Sour Cream Pumpkin Muffin Batter
Today’s moist, simple, delicious muffin is my contribution to the pumpkin craze. This Sour Cream Pumpkin Delight, well Muffin really, is superb! The addition of sour cream, pumpkin and spices makes these muffins a recipe you’ll go back to again and again.
Just a reminder to be sure to check the ingredient label on your can of pumpkin to make sure it is 100% pumpkin. Some brands say ‘Pumpkin’ but have a combination of squash and pumpkin puree. Also, you want pure pumpkin NOT pumpkin pie filling.
Freeze any leftover pumpkin in a ziploc bag for when you whip up one of my other recipes, like pumpkin biscotti!
Sour Cream Pumpkin Muffins
(Adapted from Pumpkin Spice Handbook 2015)
Preheat oven to 350F. Line a 12-cup muffin pan with liners or spray with Pam.
1 1/4 cups all-purpose flour (you could use 1/2 whole wheat and 1/2 all-purpose)
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup butter, room temperature
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup pumpkin puree
1/4 cup sour cream
In a medium bowl whisk together dry ingredients and set aside.
In a large bowl using an electric mixer cream together the butter and sugars until well combined. Add in the eggs one at a time and mix in until combined. Scrape down bowl and beaters. Add in vanilla and stir until combined.
Add the dry ingredients into the creamed mixture and using a wooden spoon mix until partially combined. Add in the pumpkin and sour cream and continue to mix just until no traces of flour are visible.
(You could add in some chopped toasted nuts or pumpkin seeds for a little crunch.)
Fill prepared tins 3/4 full and bake for approximately 25 minutes. Tops should spring back lightly when touched or a toothpick should come out clean when inserted in centre. Cool slightly and enjoy!
Too ensure even baking turn your tin around about 12-15 minutes into your baking time.