Saturday, February 25, 2012

Pumpkin Muffins for Rebels!

So, I’ve broken a few baking/blogging rules with these Pumpkin Muffins.
  1. Peak pumpkin time is October – November. It’s February, and yet I made Pumpkin Muffins 
  2. I made 2 batches of plain old pumpkin muffins within two days… just ‘cuz 
  3. I adapted a famous baker’s brilliant recipe to fit my own preferences 

If I were a stickler for rules, I might actually be upset. However, I’ll be among the first to tell you: “Rules were made to be broken!”

Additional defenses for this complete disregard of baking blogging rules (if such a rule book even exists, that is) are as follows:
  1. I really wanted some pumpkin muffins 
  2. I overcooked my first batch of muffins just enough so that nobody complained, but I still wanted a do-over 
  3. The grocery store only had jumbo cans of pumpkin – I had to use it all!
  4. I found my Sarabeth’s Bakery cookbook that I thought I’d lost 
  5. I was missing one of the ingredients listed in her recipe, and I threw out another because I think raisins in baked goods are gross – so I adapted the recipe out of necessity!
And so, two days, two batches of pumpkin muffins has yielded ONE recipe that I want to share – the second, adapted recipe – yum!


Pumpkin Muffins (adapted from Sarabeth's Bakery: From My Hands to Yours)
Makes 12 muffins
  • 8 tablespoons (1 stick) unsalted butter, softened but not room temperature
  • 1 1/3 cups superfine sugar
  • 4 large eggs, room temperature
  • 2 cups pumpkin
  • 2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt

Streusel Topping (Made up recipe, portions do not have to be precise)
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
Directions:
  • Preheat oven to 350 degrees and spray muffin pan with Pam or bakers joy
  • Cream butter and sugar until light and fluffy, about 5 minutes
  • Add eggs, one at a time and blend until incorporated
  • Add vanilla and pumpkin and blend until incorporated
  • In a separate bowl, combine all dry ingredients - flours, baking powder, salt, and spices
  • Slowly add flour mixture to wet ingredients and blend until all incorporated
  • Evenly distribute batter among 12 prepared muffin cups 
  • Mix together Streusel ingredients until the mixture is crumbly and top each muffin with a spoonful of the streusel topping
  • Bake for 10 minutes, then reduce the oven temperature to 375 degrees and bake for 15 more minutes, or until a toothpick comes out clean

Happy Baking and Rule Breaking!

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