I was sooo happy when my beautiful friend and Chef from our Chef Circle............ Lisa came to visit the other day!! I haven't seen her in a while but am always thrilled when she says "I am coming over to cook!!". Today she came over with Thanksgiving on her mind and wanted to share with us one of her family favorites.....Pumpkin Muffins!!! She says they make them for their family Thanksgiving Dinner every year. Well, we made them today.....and now I know why. I am positive that they will be on our table for the holiday as well. I also feel like this batter would be an awesome base for an amazing crumb cake. I think I will do that tomorrow!!! This has such a soft, silky smooth texture to it, I feel like we can do soooo many recipes with it. We also have one more suggestion, please try it with my Ginger & Spice Butter. You can find the recipe in my Recipe Box. They are amazing together!!!!
PUMPKIN MUFFINS
1 CUP BUTTER
1-1/2 CUPS LIGHT BROWN SUGAR
2 EGGS
2 CUPS CANNED PUMPKIN
1/2 CUP LIGHT MOLASSES
3-1/2 CUPS FLOUR
2 TSP BAKING SODA
1/4 CUP MAPLE SYRUP
4 TSP VANILLA
1 TSP PUMPKIN SPICE
1 TSP CINNAMON
1/2 TSP SALT
****CRUSHED PECANS******OPTIONAL
Preheat your oven to 350 degrees and prepare your muffin tins. We just sprayed them with cooking spray. This recipe will make about 24 muffins.
In a medium bowl, sift together the flour, baking soda and salt.
In a large mixing bowl or a stand up mixer....beat together, the butter and sugar until smooth. Add eggs one at a time. Followed by pumpkin and molasses. Beat thoroughly until well blended.
PUMPKIN MUFFINS
1 CUP BUTTER
1-1/2 CUPS LIGHT BROWN SUGAR
2 EGGS
2 CUPS CANNED PUMPKIN
1/2 CUP LIGHT MOLASSES
3-1/2 CUPS FLOUR
2 TSP BAKING SODA
1/4 CUP MAPLE SYRUP
4 TSP VANILLA
1 TSP PUMPKIN SPICE
1 TSP CINNAMON
1/2 TSP SALT
****CRUSHED PECANS******OPTIONAL
Preheat your oven to 350 degrees and prepare your muffin tins. We just sprayed them with cooking spray. This recipe will make about 24 muffins.
In a medium bowl, sift together the flour, baking soda and salt.
In a large mixing bowl or a stand up mixer....beat together, the butter and sugar until smooth. Add eggs one at a time. Followed by pumpkin and molasses. Beat thoroughly until well blended.
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Next add the maple syrup, vanilla, cinnamon and pumpkin spice. Again, mix well.
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Last, add the flour mixture....slowly till all incorporated.
Scoop into prepared muffin tin. I used an ice cream scoop or you can just fill them about 2/3 full.
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Now, you can decide if you would like to top yours with crushed pecans or not. Maybe do half and half?? Either way, just crush the pecans and sprinkle right on top of the batter. You can sprinkle as much as you like. I wanted just a slight sprinkle on mine.
Bake 16 to 18 minutes until tops are puffed and toothpick comes out clean.
There you go!!! Thank you Chef Lisa for sharing one of your family Thanksgiving traditional recipes with us!!! They were such a soft, smooth silky texture.....
I loved them and I am sure so many others will also. Please make the Ginger & Spice Butter to go with it on your holiday table. It really is a fantastic pairing!!!
ENJOY!!! ALL GOOD STUFF!!!
