Pumpkin Muffins

Sometimes, the yummiest treats come about completely by happenstance. Today was one of those days for me. I like to make muffins for my dog, Francis. He's a big fan. I make a tray, let them cool, then freeze them and dole out one every day or two. Since he's so into pumpkin (oddly, even more than blueberries) and since I have so much fresh pumpkin I'm working through he's mostly been eating pumpkin muffins these days. I have several recipes for pumpkin muffins, but I never really can decide which one I like best, so I rotate them. This time I was using this recipe for pumpkin ginger muffins.

Today, it just so happened I was in kind of a hurry, since I was making other treats, canning pumpkin butter and beef barley soup, and have a lot of homework to deal with. So I started making modifications based on the "he's a dog, so this won't bother him" premise. I tasted the batter before I put it in the muffin tins and it was amazing. I tried to get P to taste it too, but he's weird and won't eat batter. Anyway, my point is that these originally were just dog treats, but now they're dog and people treats. I'm not entirely sure I can ever go back to the spiced pumpkin muffins. Hope you enjoy!

Note: I slightly overcooked mine, so they're a little browner than they should be. You'll do better, I'm sure.

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda

1 cup pumpkin purée
1/3 cup melted butter
2 eggs
1/4 cup water

Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda. In your stand mixer (or by hand; I did it in the mixer), combine the pumpkin, eggs and water. Add in the dry ingredients and mix until just combined. Stir in the melted butter. Fill prepared muffin tin 2/3 full. Bake for 25 minutes (the original recipe says 25-30, but 30 was too long). Test with a toothpick, then cool on a rack. Makes 12.

Comments

Post a Comment

Popular posts from this blog

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more