Friday, November 28, 2014

Foodie Friday - Pumpkin Muffins

Sorry about the lack of Foodie Friday post last week. I totally forgot about it until late that night and by that point, I figured I would just wait a week. Plus, it gave you a small break between two muffin recipes. I usually try and vary my Foodie Friday posts but I've been on a muffin kick lately and these ones were just too good to pass up sharing with you.

This is for sure my new go to pumpkin muffin recipe. I was blown away by how tasty, moist and not crumbly they are!

Plus, for those of you who care, they can easily be vegan.

I also love how simple they are to make. Not too many ingredients and they mix together beautifully.

As my Facebook followers saw last week, I just finished chopping up my big pumpkin and had a lot of pumpkin puree afterwards. So these muffins came at the perfect time. And having this great recipe will also help me work my way through the pumpkin stash in the freezer now.

When we visited my family back at the beginning of November, my sister Stacey made me a pumpkin cake in a bundt pan and she used this recipe. This is actually where I got hooked on the flavour and texture and kindly asked her to share the recipe with me. She did so now I am sharing it with you.

Pumpkin Muffins 
2/3 c. canola oil
1 1/3 c. sugar
1 tsp. vanilla
2 c. pumpkin puree
2/3 c. milk (or non-dairy alternative)
3 1/3 c. flour
3 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. nutmeg
1/2 tsp. salt

Mix oil, sugar and vanilla together, then add in pumpkin. Add in milk until just mixed. 

Mix drys together in separate bowl, add to wets and stir until just moistened. 

Bake in oven at 350 degrees Fahrenheit for 20-25 minutes or until done. Cool on wire rack. Makes 18 muffins.

Once they are cool enough to taste, dig in! They are the best fresh, so enjoy liberally that first day. Although I would recommend showing some self control and not eating four like I did.

What is your favourite thing to cook or bake with pumpkin? Mine is definitely muffins or cake.


Foodie Friday Mini Series, Take 2

Week 1: Banana Bread
Week 2: Butternut Squash Soup & Flat Bread 
Week 3: Nutty Chocolate Bark
Week 4: Lazy Sunday Casserole 
Week 5: Teriyaki Meatball Bowls
Week 6: Rosemary Garlic Beef Stew
Week 7: Strawberry Rhubarb Muffins
Week 8: Pumpkin Muffins

1 comment:

  1. Mmmm! I love to make pumpkin muffins with chocolate chips. Pumpkin pie is tasty too!