Daily Unadventures in Cooking » pumpkin

Pumpkin Maple Walnut Muffins Recipe

katerina — Thu, 03 Nov 2011 12:53:19 +0000

In the last few years a new season has emerged for us to celebrate. The season of pumpkin. Similar to how November 1st is the day we are inundated with Christmas carols, now, right after labour day Starbucks announces their pumpkin latte and all edible goods from beer to yogourt are pumpkin flavoured.

This quick and easy pumpkin muffin recipe is a slight twist on the usual symphony of cloves, cinnamon and nutmeg. The addition of maple adds an extra warm dimension and a light sweetness. Light and fluffy, these muffins are perfect for a light breakfast and even better torn apart for a midnight snack.

Are they Muffins or Scones? Fun Raspberry and Pumpkin Baking

katerina — Wed, 30 Jun 2010 12:28:55 +0000

Scones are a quick bread of Scottish origin, classically dense in texture, heavy on the butter and very flakey. They are perfect to serve with tea in the afternoon or, if Starbucks has anything to say, with coffee in the mornings.

These baked treats are much healthier than the classic scone. By using whole wheat pastry flour they remain light while adding fiber. By using pumpkin the butter can also be slightly reduced — though it adds necessary flavour.

The moisture in the pumpkin will make these scones more of a muffin hybrid, or scuffin if you will. At first, they will still break apart showing a landscape reminiscent of wind worn rock. But as you bite in, that flakiness will melt into the soft crumb of a muffin.

After I made these, I received the highest compliment available to a home cook and future wife. These are really good. I would pay for one with my morning coffee.

I don’t always aim to please others, but it is always fun when I succeed.

Raspberry, Walnut, and Pumpkin Whole Wheat Scone Recipe
(makes 8 scones)
Loosely adapted from a Chowhound post

2 cups whole wheat pastry flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 cup cold butter
1/2 cup pumpkin
1 egg
1 tablespoon vanilla
1/2 cup raspberries
1/4 cup walnuts + some for garnish if desired
1 tablespoon heavy cream
1 egg

Turn oven on to 375F. In a large bowl combine flour, sugar baking power, baking soda, salt, cinnamon, ginger and nutmeg. As I don’t own a sifter I usually just use a whisk. Grab yourself a cheese grater and grate butter into the dry mixture using the coarsest holes. Cut the butter and mixture together with a pastry cutter. Add walnuts.
In a small bowl beat together the pumpkin, vanilla and egg. Pour into dry mixture and using a spatula combine gently. Using your hands fold together until you can form a ball, then gently pat into a disc.

Ready? It is about to get messy. Add the raspberries and fold the ball onto itself a few times, it will be messy and it will be okay. Place the ball onto a well floured service and press into a disc about 8″ wide and 1-1 1/2″ thick. Cut the disc in half, then in quarters and finally in eighths. Move each triangle onto a parchment lined cookie sheet.
When the oven is preheated bake for 17 minutes. Transfer to a cooling rack.

Rhubarb, Ginger and Pumpkin Muffin Recipe

katerina — Mon, 12 Apr 2010 12:06:07 +0000

Any day now rhubarb will be back in season and when it is I will be making another batch of these ginger, pumpkin and rhubarb muffins. Simply put, these rhubarb muffins are amazing; the tart rhubarb is perfectly compliment by the spicy ginger.

These ginger and rhubarb muffins are extremely moist thanks to the pumpkin. In fact they were so moist and delicate you really can’t tell that they are healthy muffins made with whole wheat flour. We also had a batch of oatmeal raisin cookies in the house, but found ourselves eating these healthy muffins for dessert instead. The pumpkin and ginger muffin recipe is one of my favorites which I make all the time. I adapted that recipe to use here but instead used both ground and fresh ginger to really make the rhubarb muffins extra spicy.

Since I was using frozen chopped rhubarb I put it directly into the muffins. I just gave the rhubarb a quick rinse under water to defrost it enough to break apart the pieces.

Pumpkin Coconut Muffins Recipe

katerina — Mon, 18 Jan 2010 12:22:07 +0000

These muffins are the first baked good I have ever made with whole wheat pastry flour and it really does make a huge difference. J couldn’t even tell they were whole wheat and was shocked when I told him. Of course, a large part of that is likely the moistness from the pumpkin, but still I think whole wheat pastry flour may be my first exciting find of 2010.

The coconut in these muffins is subtle, if you wanted a more pronounced coconut flavour you should add more. As it is, it just adds a little something extra to the pumpkin. The walnuts are in there for texture. These little muffins make the most lovely afternoon snacks and they were gone quick. If you wanted to make bigger muffins, just adjust the cooking time accordingly.

Pumpkin Pie Cupcakes Recipe

katerina — Mon, 16 Nov 2009 21:36:00 +0000

Who doesn’t love the seasonal pumpkin flavour that appears in the Fall? Pumpkin flavour is generally associated with Pumpkin Pie Spice, a mixture of cinnamon, nutmeg, ginger, and cloves. The pumpkin itself complements those spices but has quite a mild flavour. These flavours are the basis for the pumpkin cupcake recipe which I found on Meet Me in the Kitchen.

The last time I made cupcakes I got scolded for not including icing. Muffcakes, I believe was the expression used. So this time I made a pumpkin spice buttercream to go with the cupcakes. More pumpkin pie spice, how can you go wrong?

Pumpkin Pie Cupcakes Recipe
(makes 12 cupcakes)
Adapted from Meet Me in the Kitchen

1 1/2C flour
1t baking powder
1t baking soda
1t salt
1 1/4t cinnamon
1/2t nutmeg
1/4t ground cloves
3 eggs
1C pumpkin puree
1/2C canola oil
1C sugar

1 batch pumpkin pie icing or whipping cream.
a pinch of nutmeg for garnish

Preheat oven to 350F. In a medium bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. In a large bowl or stand mixer beat together eggs, pumpkin, oil, and sugar. Stir dry ingredients into wet being careful not to over mix.

Grease a muffin tin and line with muffin cups. (You can skip this step if you are using a silicon muffin tray.) Pour batter into tray 1/2 to 1/3 full. Bake for 12-22 minutes or until a toothpick comes out clean. Cool completely before frosting. Frost with pumpkin pie buttercream or a dollop of whip cream. Sprinkle with nutmeg.

Pumpkin Carrot Muffin Recipe

katerina — Thu, 15 Jan 2009 05:48:00 +0000

These pumpkin carrot muffins are not only healthy but also soft and delicious. Each muffin is less then 100 calories and the addition of sunflower seeds gives them a nice crunch. They are super quick to put together and everyone loves them.

I have made this modified muffin recipe below twice now and my only caution is to be careful when you check that they are done – mine took way longer then the original recipe suggested.

Pumpkin Carrot Muffins
(makes a dozen muffins)
Adapted from here

1/2 cup canned pumpkin
1/4 cup honey
4 egg whites
1/2 cup plain yogourt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 teaspoons baking powder
1 cup carrot, grated
3/4 cup raisins
1/4 cup sunflower seeds
1 cup whole wheat flour

Preheat oven to 375F. In a large bowl combine pumpkin, honey,eggs, yogurt, soda, cinnamon, baking powder and salt. Whisk for a minute. Stir in raisins, carrots and sunflower seeds. Gently stir in flour but don’t over mix. Bake for 20 minutes then check. Mine took about 30 minutes.

Aren’t pumpkin muffins the best? No oil, I love that! Plus then you have leftover canned pumpkin to add to your oats in the morning.