Tuesday, October 13, 2009

Pumpkins Muffins


What better time to enjoy pumpkin then baking with it. I love everything pumpkin and my daughter is quickly  following in my footsteps. She had a friend over last week and wanted to make something in the kitchen so, they both sat on the counter and made these muffins (with my help of course). I let them do as much as possible. (If you notice, the recipe is really kid friendly). The only change we made was to make them mini muffins instead of regular. They turned out soft, chewy, and perfect. These muffins are a great snack or perfect for breakfast with fruit and yogurt.


  I decided to take a cookbook from my daughter's book shelf today :). Other than the fact that I love Paula Dean, it made a perfect first cookbook for my little girl. A bonus is that everything is all drawn out in pictures. She really likes to match up the pictures with the ingredients and equipment.



They poured in the batter all the way to the top (which I think they did a good job)
and the muffins turned out just right.
*Cooking Tip- If you don't have enough batter to fill the rest of the muffin pan, fill the remainding slots with water to ensure the life of your pan.

Ingredients and directions for Pumpkin Muffins:
All-purpose flour-2 cups
Baking Soda-1 teaspoon
Salt- 1/2 teaspoon
Cinnimon- 1 teaspoon
Allspice- 1/4 teaspoon
Light brown sugar- 3/4 cup
Molasses- 3 Tablespoons
Canola Oil- 1/4 cup
Eggs 2
Pumpkin Puree- 15 oz.
Vanilla- 1 teaspoon
*Buttermilk- 3/4 cup

Directions:
Pre-Heat Oven 400 degrees. Spray muffin tin or line with cups

Whisk together flour, baking soda, salt, cinnamon, and all spice.

In separate bowl, whisk together brown sugar, molasses, oil, eggs, pumpkin, vanilla and buttermilk.
Add liquid to dry ingredients and stir together just until combined (Batter should be lumpy).
Laddle batter into muffin cups (tap pan on the counter to make sure you get all of the air bubbles out)
Bake for 20 mintues (the time was the same for our mini muffins)
Cool on wire rack




* Buttermilk substitute- One Tablespoon of white vinegar or lemon juice and enough milk to make one cup of sour milk (let it stand for at least 5 minutes to take effect).
Food Storage Items:
Flour, Baking Soda, Salt, Light brown sugar, Molasses, Canola Oil, Pumpkin Puree,and Vanilla
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3 comments:

The Danaraj Family said...

Yum! What cute little chefs!! What a great sounding book too! Thanks for sharing.

Alison said...

I learned two things-- How to save my pans (I have some bad looking muffin tins) and the buttermilk substitution. THANKS!

Nichole said...

Thanks for the tip of putting water in the pans-i would have never known that! Muffins look delicious:)

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