Saturday, October 12, 2013

Pumpkin Muffins

Autumnal Tableau

Autumn has finally made its way to Washington, D.C. After one last really hot weekend, temperatures have cooled down and leaves are changing colors. Residents in our "Little City" are starting to bring out their fall decorations and you can even see the occasional spider web and scarecrow announcing that Halloween is just around the corner. Pumpkins, apples and a wide variety of fall vegetables and fruit are bountiful in our local Farmer's Market. Tasting fresh apple cider and looking at the colorful display I decided to bake my first batch of pumpkin muffins. For the photo below I used only pumpkin puree, a subsequent batch had fresh cranberries added to the batter just before filling the paper cups.

1 1/2 cups flour
1 tsp baking powder
1 cup pumpkin puree
1/3 cup vegetable oil
2 large eggs
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
fresh cranberries (optional)

  • Preheat oven to 350 degree Fahrenheit.
  • In a small bowl whisk together flour and baking powder. 
  • In a separate bowl combine pumpkin puree, oil, eggs, ground spices, sugar, baking soda, and salt. Mix well.
  • Add flour mixture to pumpkin puree and stir to combine. If you are using cranberries add them gently to the batter now.
  • Fill batter into prepared muffin pan lined with paper cups and bake for 25 to 30 minutes.

Makes 12 muffins

1 comment:

  1. Oh, das sieht schön aus! Und so einen Muffin könnte ich grade essen...
    Liebe Grüße,