(I'm getting ready to bust out a holiday yule log for Christmas, so I thought I better bust out those backlogged posts I mentioned before I get too far behind.)
My finals marathon ended on the Thursday before my friend's birthday, but I didn't have too much time to whip up something fancy before dinner, so I went with these pumpkin muffins I found on SmittenKitchen. CK told me that she likes pumpkin desserts, and in a perfect world I would have made proper pumpkin cupcakes, which are both sweeter and more festive, but I didn't have frosting ingredients on hand. :( Next time, CK, I PROMISE!
I actually liked the flavor of these, although I would have really dug something slightly sweeter. It could be that I subbed in agave nectar for half of the sugar, or maybe I was just craving something sweet at the time. Whatever the reason, I must say that my last bit of kabocha puree gave these little ones a really pretty color and a subtle pumpkin flavor that was a nice send-off for fall/welcome in the winter holidays treat.
I've always been a fan of cinnamon-sugar combos, as well. When I was little, I used to eat the streusel topping off of my muffins and leave the muffin bottoms for my mom or dad. Yup, I was a spoiled one... But I just love crumbly tops so much!
Anyway, CK, I hope you enjoyed them. I will make you something more celebratory in the New Year. :)
Pumpkin Muffins (adapted from SmittenKitchen)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
3/4 cups plus 1 tablespoon sugar
1/2 cup agave syrup
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. 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.
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. 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.
These were beyond amazing, sans frosting!!! ;) Damn, I ate too many that night after Rock Sugar, though. YOU EVIL ENABLER, YOU!!! *shakes fist*
ReplyDeleteAnd what is this deal with the "holiday yule log"?!!?! Could this be the famed buche de noel that I've always read about but never tasted? My interest has been thoroughly piqued!