Tuesday, December 12, 2017

Pumpkin Muffins

I see a theme is developing. 

We had a week or so of below zero temperatures, then a storm from the north blew in with high winds and 5 inches of rain in less than a day, and now we´re alternating fog with drizzle, more rain later.  So, it´s basically impossible to do much outside, though I´m collecting fallen stuff for Christmas decorations when I´m out with the dog.

Back to my old favorite Smitten Kitchen.  Lovely pumpkin muffins, even though I burnt the entire first batch, it was my own fault for substituting ingredients and not watching the oven.

I used half brown sugar, and half brown bread flour that I get from Lidl, but the rest of the recipe was followed reasonably closely.  Got 18 muffins per batch and they do keep well.  We´re on day 3.

From the above link:
Pumpkin Muffins
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
New favorite adaptation 10/28/13, Sweet Potato Muffins: Roast a medium-to-large orange-fleshed sweet potato (pricked all over with a fork, at 350 for 45 minutes to an hour) until very tender. Let cool completely. (Can do this a day in advance; store in fridge.) Either mash or run potato flesh through a potato ricer. Measure 1 1/3 cup from this and continue with recipe below as printed.
1 1/2 cups all-purpose flour (have successfully swapped whole wheat flour for half)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice)
1 cup (original recipe) to 1 1/3 cup (what I use these days; makes it even more rich) canned solid-pack pumpkin (from a 15 ounce can, not pumpkin pie filling, which is sweetened and spiced)
1/3 cup vegetable or another neutral cooking oil
2 large eggs
1 1/4 cups plus 1 tablespoon granulated sugar
1 teaspoon cinnamon
Heat oven to 350 degrees. Put liners in 12 standard-sized muffin cups.
Stir or whisk together flour, baking powder, baking soda, salt and spice in small/medium bowl.
In a larger bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (each about 3/4 full).
Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin.
Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Do ahead: Most muffins don’t keep well, but these are excellent on Day 2 (after being stored in an airtight container at room temperature) and not bad at all on Day 3. If longer, I’d keep them in the freezer until needed.


  1. Hi, Coco!

    This recipe sounds pretty much identical to the one I have, but I am so glad that you had the thought to substitute sweet potatoes as we have lots of sweet potatoes from when they were dirt cheap for the Thanksgiving holidays and I hadn't thought of using them instead. Yummy yum!


  2. Hi Pam,

    Sweet potato pie is also good as a substitute for pumpkin. If I can figure out how to start the slips, I´m going to try growing them next year, because they´re not common around these parts.

  3. You can start your own slips, if you want. Take a sweet potato and stick it in a jar of water or in a pot of soil, in both cases it should be half covered by soil or water. The soil has to be kept constantly moist as sweet potatoes really love water. When it has formed shoots that are about 6 inches long, break them off, or gently cut them out with a paring knife, and stick them in jars of water. Then, when it is consistently warm outside, plant them out. That is where my advice ends, as some years we do pretty well with sweet potatoes, others we get about zilch. The main thing is heat, water, and sun; the rest I'm still working on.


  4. Thanks! About how long does it take for the slips to be viable size? And how long can they be kept in H2O?

  5. Ooh, 6 weeks to viable size? No more than that; I can't exactly remember. They can spend their whole lives in water - if you don't want to actually grown any tubers . . .

  6. OK, I´ve got time then. Had another frost last night.

    Thanks again!!

  7. I should have mentioned that sweet potato slips are the very last vegetables that we plant in the ground, which is why it is so nice that the slips can just hang around in water and grow more roots till then. I would guess that you have plenty of time.


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