pumpkin gets personal

One of the things I love most about cupcakes is how personal they are.  I discussed this last week, when I found myself greedily dunking a finger into a white chocolate espresso cupcake in Boston. 

It’s just plain silly that I never thought to personalize the muffin too.

Because, let’s face it, there is a time and a place to purchase—and eat—a cupcake.  They’re one of my favorite foodie pleasures.  Muffins, on the other hand, can be eaten more often: as part of a breakfast, as a snack, or even as a dessert. 

And now that pumpkin isn’t such a rarity in the grocery isles any more, I’ve been going all crazy with it.  Oats.  Smoothies.  Yogurt Messes.

Pumpkin muffins.

If you ever make one…just one!…of the recipes from my blog, I beg that you please try this one.  I’ve tweaked and molded this recipe into what I now proclaim as being my favorite muffin ever.  I know that’s a bold statement, but let me assure you: this muffin can handle it.

Step 1: Mix Dry Ingredients

Step 2: Mix Wet Ingredients

Step 3: Mix Dry and Wet Together

Step 4: Personalize (this is the FUN part!)

There was the plain jane pumpkin muffin, topped with walnuts. 

The dark chocolate pumpkin muffin for the die-hard chocolate fans.

And the “everything” pumpkin muffin which was topped with walnuts, dark chocolate and white chocolate chips.  These are already gone, FYI.  Next time I’ll make the entire batch as “everything” muffins. 😉

Personalized muffins.  Why did I wait so long to do this?

Whole Wheat Pumpkin Raisin Muffins

  • 1-2/3 c. whole wheat flour
  • 1/2 c. sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1/4 tsp ginger
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c. canned pumpkin
  • 1 large egg
  • 1/3 c. water
  • 1/4 c. olive oil
  • 1/2 c. raisins
  1. Combine dry ingredients (up to and including salt)
  2. Combine wet ingredients (pumpkin through raisins.)
  3. Stir dry ingredients with wet ingredients just until moistened (do not overmix)
  4. Spoon into 12 sprayed muffin cups.  Bake at 350 for about 20-22 minutes or until toothpick inserted comes out clean.
  5. Cool for 10 minutes.  Remove and place on wire rack.  Cool completely.

Question: What are your favorite flavor combinations in a muffin?

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15 thoughts on “pumpkin gets personal

  1. I’m not so sure about the combination of pumpkin and chocolate.. especially with all the spices but I have a feeling that’s just me – I have a weird little quirk when it comes to combining the flavour of chocolate with anything else (I always think it should be either the stand-out star of a dessert, or eaten on it’s own).

    BUT… I LOVE the recipe and I might give it a try sans chocolate 😉 Thanks for this one!
    ❤ Tat

  2. Oh I’m totally in love with pumpkin muffins, I’ve only made them once and they were amazing – I’m definitely going to try your recipe but maybe use dried cranberries instead of chocolate 🙂
    I also love apple and cinnamon and maple banana muffins!
    Xxx

  3. Oh my goodness, your muffins, especially the ‘everything’ muffin, look fantastic!! Yum to a T! lol My favorite would have to include peanuts, pecans, cinnamon, and chocolate. 🙂

  4. Beautiful! I love the idea of the “everything” pumpkin muffin. I’ve always been a fan of pumpkin bread with raisins because that’s how my mom always made it, but once i tried a version with chocolate chips–totally delicious too. I like your way of combining it all into one bite!

  5. I made these the other day and I am planning on making more tonight. I added peanut butter chips…omg amazing! They are so delicious!

  6. Pingback: A guy in a class | Yes, I want cake.

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