I have a minor confession to make; since the move, I’ve become a bit of a baking fanatic. I still cook most nights, but I’ve started to bake about twice (or thrice) a week as well. And I’ve been baking sweets; scones, chocolate chip cookies, and muffins. It’s not the best idea for my waist line, but it means I have some deliciously sweet recipes to share!
I really wanted to make some pumpkin muffins because as soon as fall hits, I crave pumpkin and squash. I was determined to use an entire can of pumpkin puree without doubling a recipe. I compiled a few different recipes and came up with this. These muffins are perfection, the only pumpkin muffin recipe I’ll ever use. I put a crumbly oat topping on half of them, and it gave them a nice texture, but they are delicious plain as well. If you don’t have any whiskey available, I’m sure juice or water or even some cooled chai tea would make delightful substitutes.
1 Can (15 oz) pumpkin puree
1/2 cup veggie oil
1/2 cup whiskey
2 cups maple syrup
2 cups all-purpose flour (or whole wheat)
1 cup cake flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons baking soda
1 1/2 teaspoons salt
Combine all the dry ingredients in a bowl. In a stand mixer, combine wet ingredients until just blended. Add dry ingredients to wet mixture. Spoon the batter into paper lined muffin pans. Bake at 350 degrees, for about half an hour, until tooth pick comes out clean. (I start checking at 20 minutes, and then every five minutes after that. )
Optional oat topping:
Combine 1 cup of oats, 1/2 cup of maple syrup, and 1/4 cup of melted butter. Place on top of muffins before you bake them.
This made me 28 muffins. I sent them to Jon’s students to prevent myself from consuming every single one, but I had about 5 first. I suspect that my baking addition has a little something to do with why my jeans are starting to feel a bit tighter…