Friday, October 4, 2013

Simple and Sweet Pumpkin Muffins

Fall inspired baking commenced this past weekend. Saturday morning Doodle Bug woke up with a hankering for a pumpkin muffin. I didn't want to eat at Panera's again (where I knew they had pumpkin muffins), so off we went on a Mother-Daughter quest for the elusive pumpkin muffin. We first went to Sweet Theory, a local amazing vegan bakery, but they were not open. We then walked down the street and around the corner to the fabulous Cool Moose Cafe. Cool Moose has FABULOUS muffins that they slather with butter and GRILL for your gluttonous pleasure, but blueberry and morning glory muffins were not on Doodle Bug's immediate agenda (no matter that mom's mouth was watering at the thought of the crunch of the grilled muffin crust).  So, off we went to Einstein Bagels, where at long last, the pumpkin muffin was discovered. She gobbled up her muffin in record time while I sipped my pumpkin spice coffee and reflected on the fun that we had seeking out our breakfast.

Finally! A pumpkin muffin!
Doodle Bug LOVES pumpkin. Have I mentioned that before? Probably at least 20 times by now. We first recognized her affinity for all things pumpkin last fall. I, on the other hand, do not enjoy the taste of pumpkin. I adore the spices used in fall baking, but the taste and texture of pumpkin does not strike my fancy. I find it hysterical that our little super, super, S-U-P-E-R picky eater loves pumpkin. It's great for her nutritionally, so I encourage the regular intake of this orange/slimy food (blasphemy, I know).

So, after our morning fun I decided to take a shot at my own pumpkin muffins for her. I found a great recipe online, and I just adapted it to make it a little healthier for my toddler that doesn't understand portion control when it comes to pumpkin.

Okay, so on with the recipe already....

  • 1 can pumpkin puree (not pumpkin pie)
  • A few TBSP maple syrup (because our family has a slight obsession with the maple goodness)
  • 2 eggs
  • 1-1/2 cup applesauce
  • 2-1/2 cups flour
  • 1/2 cup sugar white sugar
  • 1/4 cup brown sugar
  • 1 TBSP pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp baking soda
Maple Vanilla Glaze Ingredients:
  • A TBSP maple syrup
  • 1/4  tsp good vanilla extract (I just Mexican vanilla) 
  • a little confectioners sugar (maybe a TBSP)
  1. Preheat oven to 350.
  2. In your stand mixer fitted with the paddle attachment, combine pumpkin, applesauce, sugars, and maple syrup.
  3. add in eggs and beat until combined.
  4. sift together flour, pumpkin pie spice,salt, and baking soda.
  5. Slowly add dry ingredients to wet- just mixing enough to incorporate all ingredients. 
  6. Use a large scoop and prepare muffin pans (either use paper cups or spray)
  7. Bake for 25 or so minutes (until inserted tooth pick comes out clean).
  8. Cool on wire racks before storing. 
  9. Combine ingredients for glaze and drizzle over top.
    little minis
Yield: 24 muffins; about 80 mini muffins (bake minis for 10-15 minutes)

I have also made this recipe adding in chocolate chips-- that was a hit with my middle school students!


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