Through the years I am finding the joys in baking and cooking. I spent some time earlier last week making Pumpkin Rolls with my mother-in-law; I am working with my mom so that I can help with the Thanksgiving meal; and today I made the most DELICIOUS muffins I have ever had in my life. (I had to taste test them after they came out of the oven after all!)
This afternoon I had ‘Pumpkin Muffins’ on my list to bake. I called out to my brood, “Who wants to help me bake?!” *E*, 8 years old, used to love to bake with me. Used to. *C*, 5 years old, has not been interested in spending time in the kitchen … until recently. *C* gave a resounding “ME!”. *E* said “No, Thanks” Although I’m a bit sad that *E* didn’t want to help; I was /thrilled/ to have *C*’s company : )
If you are looking for a distinctly-delicious breakfast snack for the holidays this is for you!
Makes about 12 muffins
1 1/4 sticks (10 T) of unsalted butter at room temperature (I took them out of the frig early this morning and they were perfect when I went to bake at about 1pm)
3 Cups of all-purpose flour
2 1/2 t baking powder
1/4 t baking soda
1 t coarse salt
1/2 t ground nutmeg
1/4 t ground allspice
1/3 C of buttermilk
1 1/4 C pure pumpkin puree
3/4 c brown sugar
3/4 C granulated sugar
2 1/2 t ground cinnamon
1/4 C unsalted butter, melted
Preheat the oven to 350. Butter and flour or spray with non-stick cooking spray 12 muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, once at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Spoon batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes for regular muffin size. We also like ‘mini-muffins’ (pictured) which took about 12 minutes to cook.
Meanwhile, combine sugar and cinnamon in a bowl or a ziplock-bag. Let muffins cool 10 minutes in muffin-pan.* Working with one at a time, remove muffins from pan, roll in butter, then toss in sugar mixture. Store in an airtight container, up to one day.
* Freeze muffins, up to 3 months. Reheat in a 350 oven, then coat in butter and sugar
These muffins will melt in your mouth! Since I do not plan to eat all of them in a day (although very tempting) I only coated half of them in the sugar mixture. The rest I will freeze and bring to my parents’ where we will be celebrating Thanksgiving. This will be a perfect breakfast snack!