The pie pumpkins we tucked away in the cellar are coming up almost each day, without seeming to make a dent so far in the stash. This is good! And so is all the fun we're having playing with all those pumpkins in the kitchen. Pumpkin soup, pumpkin bread, pumpkin pancakes, pumpkin muffins and of course, pumpkin seeds (do you do yours this way? Perfect, I tell you). Some favorites have made their way to the top of our list, and this pumpkin muffin recipe (tweaked and changed up from this original starting point) has become a go-to snack for my peeps. I thought you might like it too.
Our Pumpkin Muffins
Wet Ingredients:
1 cup pureed pumpkin (confession - I don't even puree it, just whisk it at this point when it's all baked and mushy from the oven)
1/3 cup coconut oil, melted
2 eggs
3/4 cup honey
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
Dry Ingredients:
1 cup unbleached flour
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 cup chopped walnut pieces
Preheat oven to 350.
Whisk together wet ingredients until smooth. Add dry ingredients until the mixture is combined. Fold in nuts. Spoon batter into greased muffin tins, and bake in the center of oven until they are puffy and beging to brown on the edges. (15 minutes or so for the mini-muffin tins, or that fun acorn muffin pan.)
Cool on a wire rack. Eat and enjoy!
Note: Best enjoyed over tea with your best friend and a few favorite animals. Matching dresses not required, but we're certain they add to the flavor.
