Pumpkin Muffins
submitted by pzippy 
from us 
you don't need to wait for autumn to celebrate the spirit of the harvest. 
create your own holiday season any time of year with these golden muffins. 
for a touch of texture, and to give more of an intriguing bitter edge to 
the muffins, coarsely chop the orange rather than grating it. the easiest 
way to do this is to shave off the outermost peel with a vegetable peeler 
and then to chop the shavings into smaller pieces with a sharp knife. 
recipe notes: the range of sugar allows you to make these sweeter or not, 
according to your taste. cooked sweet potato or winter squash can be 
substituted for the pumpkin. canola oil can be substituted for some or all 
of the butter. 
  nonstick cooking spray
2 cup  unbleached all-purpose flour
1/2 tsp  salt (rounded measure)
1-1/2 tsp  baking powder
1-1/2 tsp  cinnamon
1 tsp  ground ginger
1/4 tsp  allspice
3 to 4 Tbsp  granulated sugar
1 Tbsp  chopped orange zest
1/3 cup  (packed) dark brown sugar
1 cup  mashed pumpkin
1 large  egg
1/2 cup  milk
1 Tbsp  vanilla extract
4 Tbsp  (1/2 stick) unsalted butter, melted
yield: 8 to 10 muffins 
preparation time: 15 minutes, plus 20 to 25 minutes to bake 
preheat the oven to 400 f. lightly spray 8 standard (2 1/2-inch-diameter) 
muffin cups with nonstick spray. combine the flour, salt, baking powder, 
spices, granulated sugar and orange zest in a medium-sized bowl. crumble 
in the brown sugar and mix with a fork or your fingers until thoroughly 
blended. measure the pumpkin into a second medium-sized bowl. add the egg, 
milk, and vanilla, and beat with a fork or a whisk until smooth. slowly 
pour this mixture, along with the melted butter, into the dry ingredients. 
using a spoon or a rubber spatula, stir from the bottom of the bowl until 
the dry ingredients are all moistened. don't overmix; a few lumps are 
okay. spoon the batter into the prepared muffin cups. for smaller 
muffins, fill the cups about four-fifths full. for larger muffins, fill 
them up to the top. if you have extra batter, spray one or two additional 
muffin cups with non-stick spray and fill with the remaining batter. 
bake in the middle of the oven for 20 to 25 minutes, or until lightly 
browned on top and a toothpick inserted into the center comes out clean. 
remove the pan from the oven, then remove the muffins from the pan and 
place them on a rack to cool. wait at least 30 minutes before serving. 
international recipes online 
on-line culinary discussion at food.chat: 
(ID: 9156) Mirror: rec.food.recipes: Sun, Jan 11, 2004

Recipes by Category
AppetizersBean SaladsBeansBiscuits
DressingsFruit SaladsJamsJellies
PastaPasta SaladsPastriesPesto
Potato SaladsPreservesPuddingsRelishes

Recipes by Region
Middle EasternMoroccanNorwegianPersian
Related Recipes
Pumpkin Muffins
Pumpkin Muffins
Pumpkin Muffins
Pumpkin Muffins
SBM Streusel-Topped Pumpkin Muffins
Pumpkin Seeds
pumpkin marmalade
pumpkin marmalade
Stuffed Pumpkin
Pumpkin Roll
Pumpkin Bread
Pumpkin Bread
Pumpkin Pudding
Pumpkins (4) Collection
Pumpkin Cheesecake
Pumpkin Pancakes
pumpkin butter
pumpkin treat
pumpkin crunch
Pumpkin Stew

>> More Related Recipes