Friday, August 21, 2009

pumpkin eater



Remember these cans?

One stormy night Aidan and I decided we wanted to make pencil cans, but the problem was we didn't have any empty cans because I don't recycle. So what to do?

We ended up making some orange juice, eating a can of mandarin oranges, throwing out some suspicious looking asparagus James brought home when he emptied his desk at Medtronic two years ago , and we also dumped out a can of pumpkin, which we later made into muffins.

These muffins.

They are good.

I don't want to brag about them too much, because it isn't my recipe, but Aidan said they are "so good I just can't get my brain off them, Mom!" He gobbled up his own, snatched James', gobbled that too, and then requested we save the last muffins for his breakfast the following morning.

What's a mom to do? He already knows he can get what he wants from me by admiring my cooking. (James- you could take a hint here.)

So now we have made not one, not two, but 5 batches of muffins this week.

Yes.

Five.

Some for his daycare, some for "his girlfriends" at my work, some for our consumption, some for the freezer and some for our camping trip this weekend.

So if you want to make a pencil can with your kid, or just make a yummy batch of muffins, here is the recipe for you. Enjoy!

Pumpkin Muffins

Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
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

1 1/4 cups plus 1 tablespoon sugar

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.

3 comments:

Michelle said...

I would really like one of those right now!

downthegardenpath said...

i was just deciding on a muffin recipe for a garden club event next week when i thought oh i'll just check in at naphtali's real quick......and i have pumpkin in in the pantry. mmmm and our weather has been/is still cool and baking sounds so appealing

jess said...

have to try. have to try!