Pumpkin Muffins

[emily]

There was a thread earlier this week about Pumpkin Cupcakes with Cream Cheese Frosting/Filling (http://community.cookinglight.com/showthread.php?s=&threadid=31369) but since the muffins I made were not similar at all to those, I thought I'd start a new thread.

I have a bunch of pumpkin puree from having bought three pie pumpkins at the farmers market last week and I was looking for a recipe to use a bunch. Well, I didn't really find a recipe for pumpkin muffins so I made one up by altering the recipe for Mom's Banana Bread (Back to the Best CL 3/02).

I made my pumpkin puree by microwaving my pumpkins cut side down, covered with 1/4 cup water until tender and then scooping out the flesh.

Anyhow, here's my modified recipe, which resembles Mom's Banana Bread only slightly :o But it sure is tasty, nice and spicy.

Emily's Pumpkin Spice Muffins

1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup low fat sour cream
1/4 cup 2% milk (normally I'd use skim, but I've got 2% right now)
1 2/3 cup pureed pumkin
1 egg
1 tsp vanilla
3/4 tsp ground ginger
1/2 tsp cloves - heaping
1 tsp cinammon - heaping
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt

1) Preheat over to 350 degrees.

2) Cream butter and sugars. Add the sour cream and next 7 ingredients (milk through cinammon) beat well.

3) Stir together flours, baking soda and salt in a small bowl. Add to wet mixture and beat until combined.

4) Pour batter into muffin tin sprayed with cooking spray. Bake until a toothpick tests clean - about 35 minutes.

Makes 12 muffins.

[sfarler]

Thanks, Emily!

I was just looking for pumpkin recipes and your muffins sound delicious. I'll be trying them this weekend.

[RebeccaT]

Thanks em! These will definitely be made at my house very soon!

Did you use 1 2/3 cups of pumpkin b/c that was what you had on hand, or is that what the recipe called for? Think I could scale it back to 1.5 cups? I have my frozen pumpkin puree frozen in 2 cup quantities, and it would be good to have the other 1/2 cup left over for something else (pumpkin waffles, anyone?? :D )

[greysangel]

PUMPKIN STREUSEL BREAD

CL 11/00

Topping:
1/4 cup chopped pecans
2 tablespoons sugar
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon

Bread:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray

1. Preheat oven to 350º.

2. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.

3. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9x5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350º for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Yield: 16 servings (serving size: 1 slice).

Calories 209 (30% from fat); Fat 6.9g (sat 1.7g, mono 2.4g, poly 2.2g); Protein 3.4g; Carb 34.6g; Fiber 1.4g; Chol 31mg; Iron 1.3mg; Sodium 252mg; Calc 29mg.

12 muffins = 5pts each!

Notes: YUM!!!! Very tasty...made into muffins which cut down cooking time and made portions easier to deal with.

[emily]

Originally posted by RebeccaT
Did you use 1 2/3 cups of pumpkin b/c that was what you had on hand, or is that what the recipe called for? Think I could scale it back to 1.5 cups?

Rebecca - the recipe called for 1 2/3 cup of mashed banana, so I used roughly that amount of pumpkin. I didn't really measure since I had mine frozen in 1 1 cup package and another 1.5 cup package, I used all of the 1 cup one and probably about 1/2 of the other purposely leaving myself enough pumpkin for one more dish (pumpkin pancakes maybe, or that delicious looking pumpkin strussel bread! :)). I think you could easily go to 1.5 cups. Note, the batter was pretty thick, so if you use less pumpkin don't be surprised by the thickness. Hope you enjoy them, I've been thinking about them all day... I should have brought some to work with me :D



Em

[Paula H]

Emily - how strong is the pumpkin taste? I'm not a big pumpkin fan, but have memories of some lovely pumpkin muffins a neighbour fed me twenty years ago that had a very light pumpkin taste....

[KellyD]

Has anyone run these muffins through Mastercook to get the nutritional content? They are REALLY good - thanks for the recipe Emily!

[valchemist]

here is the nutrition using 2% milk:

Per Serving (excluding unknown items): 188 Calories; 5g Fat (23.0% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 250mg Sodium.

here is the nutrition using skim milk:

Per Serving (excluding unknown items): 187 Calories; 5g Fat (22.7% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 251mg Sodium.

[emily]

Originally posted by Paula H
Emily - how strong is the pumpkin taste? I'm not a big pumpkin fan, but have memories of some lovely pumpkin muffins a neighbour fed me twenty years ago that had a very light pumpkin taste....

Well, I just replied to Paula in a PM, but thought I'd answer again to fill in the rest of y'all. To me pumpkin flavored things never really have a strong pumpkiny taste, more of the spice flavors come through, IMO. However, I'm betting you could use less pumpkin and substitute some plain ff yogurt without sacrificing consistnecy.

KellyD - glad you enjoyed them :D

Emily

[SandyM]

Emily,

I am definitely muffin-challenged. I've bemoaned the fact, more than once, that I cannot make a muffin to save my soul.

I am now, however, redeemed. :D :D :D

These muffins are awesome! I thought they needed walnuts, so I stirred in a few before putting them in the muffin cups. I also noticed I'm out of ginger, so I threw in more cloves and cinnamon to boost the flavor a bit.

I filled the cups 3/4 full and I came up with 18 muffins. No bad thing here - more to eat!!

Thanks for sharing this wonderful recipe!!