Pumpkin Pie Muffins

These are delicious! Incredibly moist, surprisingly healthy and taste like little pumpkin pies. I ate the last one this morning and will definitely be making them again this weekend.

I can’t lie. Looking at the list of ingredients, I was incredibly skeptical that these would be good. They are actually probably in the top 5 of best muffins I have ever made.  So good, that I would consider eating them for dessert with a little whipped topping on them like pumpkin pie!

Recipe adapted from Chocolate Covered Katie.

Muffin ingredients:

  • 1 3/4  cups flour
  • 1 tablespoon baking powder
  • 1 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup pure pumpkin puree
  • 1/3 cup light brown sugar
  • 2 tablespoons pumpkin butter
  • 1 teaspoon vanilla
  • 1/4 cup milk of choice
  • 1/4 heaping cup of coconut oil

Filling ingredients:

  • 3/4 cup pumpkin puree
  • 2 tablespoons light brown sugar
  • 2 tablespoons pumpkin butter
  • 1 tablespoon coconut oil
  • 1/8 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt

For the muffins: 

Preheat oven to 400F.

Whisk flour, baking powder, pumpkin pie spice, cinnamon and salt together.

In a separate bowl, combine pumpkin puree, brown sugar, pumpkin butter, milk, and coconut oil until smooth.

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Gently fold the dry ingredients into the wet. Do it stages and make sure not to over mix.

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Divide batter evenly into a previously greased muffin tin. My batter made 12 full size muffins and 6 mini muffins.

Let the batter rest while you make the filling.

For the filling:

In a small bowl, combine the pumpkin puree, sugar, pumpkin butter, coconut oil , pumpkin pie spice and salt.

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Divide filling evenly on top of the muffin batter.

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Bake for 18-20 minutes or until a toothpick comes out of the muffin clean. Obviously , I baked the mini muffins for less time, probably 10-12 minutes.

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Let cool completely.

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These keep for about a week in an airtight container in the refrigerator.

Raisin Bran muffins

I was at the store recently and had an impulse purchase of a box of Raisin Bran.

Raisin Bran is one of the few cereals I like. I also like to knit, garden and go to water aerobics. I am a 85-year-old woman.

Being that 1-2 bowls of cereal every few months if about my limit, I needed to find something else to do with the rest of the box of cereal. With a quick Google search, I quickly learned that there are numerous Raisin Bran muffin recipes out there. Apparently, they are a thing. Well, I don’t want to be left behind on the cereal muffin trend, so I made cereal muffins.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 2 1/2 cups Raisin Bran cereal
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1 teaspoon vanilla extract

In a large bowl, which together the flour, baking soda, salt and sugars.

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Stir in the cereal. Set aside.

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In a medium bowl, whisk together the oil, egg, buttermilk and vanilla.

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Pour the wet ingredients over the dry. Stir until completely combined.

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Cover mixture and refrigerate for 45 minute to 2 days. This allows the cereal to soften. Part of the reason I chose this recipe was the ability to let the batter rest before using it. My oven was full of DIY Greek yogurt, so I couldn’t bake them up right away. See how the batter is soupy before letting it sit, then much thicker afterwards?

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When ready to bake, preheat the oven to 375F. Use a muffin tin with liners or lightly grease a muffin tin. Divide batter between 12 muffins.

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Bake 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Store in an airtight container or refrigerate.

I really liked these muffins because they had nice flavor without being too sweet. The only change I might make is adding additional raisins to the recipe.

Weekend recap: It’s August?

With temperatures in the 70s all weekend and a tan that is starting to fade, it’s hard to believe that it is August. Aren’t we supposed to be in the dog days of summer?

Knowing that we had back to back to back activities lined up for Saturday, I took advantage of Friday night by doing some grocery shopping and spending time at the garden. I picked a bunch of kale, fennel, carrots and cherry tomatoes. My cherry tomatoes are growing like crazy. They are all over the plant in giant clusters like I am growing grapes.

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The fennel smells wonderful. I can’t wait to cook it up and possibly use the fronds in a savory bread.

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Saturday started bright and early with a double yolk egg(those are good luck, right?) then off to help a friend with a yard sale.

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The weather was  perfect and it nice to sit outside for a few hours. When the yard sale wrapped up, we high-tailed it across the city to do the cake tasting for our wedding.

So many design options.

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We felt the presentation of the cake flavor options was a little odd, but that didn’t stop us from eating cake. In the end, we decided on a non-traditional flavor combination that we are both very excited about.

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We needed a mid-afternoon boost and stopped at Starbucks before heading to try on wedding bands for Brian. He tried the new Valencia Orange refresher. I thought it tasted just like Tang!(gross)

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After that we headed to a party at Challenger’s Comics to celebrate it winning an Eisner award. We had a ton of fun.

Sunday morning came far too quickly after Saturday’s busy day and late night. Despite the chilly 70 degree weather, I headed to water aerobics with a friend for some much-needed exercise. The water felt frigid at first but we forgot all about it once we started moving and chatting. I continued the outdoor theme for the day as I walked to the grocery store to pick up the last few things I needed to get food ready for the week. The weather was just too gorgeous to be inside. Then I piddled around in the back yard trimming my potted plants. I had a red bell pepper and a tiny San Marzano tomato ready for picking!

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After putting away the groceries, I used up some zucchini to make a batch of delicious chocolate zucchini muffins.

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It was a lazy Sunday dinner of salad, fruit and a take and bake pizza.

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Sunday, so far

It’s not even 10am and I have been on a roll today. My two real goals of the day are to make Momofuku’s compost cookies and to grill out dinner tonight. Neither have happened.

I have been busy in the kitchen, though. I made Minimalist Baker’s 5 minute espresso brownies earlier this week for me. Brian asked to try one and didn’t like it(I love them). But he ever so casually mentioned that he likes when I make black bean brownies. Well, what did Minimalist Baker have up? A new recipe for black bean brownies. And they are good! So fudgy. Or is it fudgey?

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In yesterday’s mail my copy of More peas, please arrived. I immediately earmarked several recipes that I wanted to make. Since I still have a load if mangos to use from last weeks sale, I converted the peach cornmeal muffins to mango cornmeal donuts. They’re ok, but nothing to write home about. I feel like my cornmeal may have been too coarse of a ground. Oh well. On to the next recipe.

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I also sliced and got some veg marinating to throw on the grill tonight. A big dinner of zucchini, eggplant and portabella will be exactly what I need after some baked good sampling this morning. Along with a nice run once the weather warms up this afternoon.