Pumpkin Pecan Muffins


The last few days have been a nightmare. Not some parenthetical Halloween nightmare. Gee, I wish I were being chased by ghosts in a haunted house instead of needles in the ER. 

In an effort to keep this blogging space positive, I'm not going to dive too deep into previous events. 

Instead, I'm going to talk about these pumpkin muffins I perfected earlier in the week before the nightmare began. They're currently sitting in my fridge, next to loads of jello, just waiting for me to get better. Let me tell you, strawberry jello is the best kind, but when you open the fridge to have your 4th pack of the day, man, you really wish your body could handle muffins. 

So please, take advantage of the fact that you are alive and well; for goodness sake, eat a muffin for me today. 





These muffins are a result of a challenge I accepted: to make a better pumpkin muffin than the one at Dunkin Donuts. Of course, the ingredients used in Dunkin muffins probably stray far from anything I have in my kitchen. I started off trying to make a muffin for the health conscious (myself) and ended up with an oaty, whole wheat breakfast ordeal that wasn't very comparable to the light and fluffy artificial heaven that is, the great American Donut company, Dunkin Donuts. 

I removed the oats, scratched half the whole wheat flour, upped the oil, and used more pumpkin. The result: glorious, moist, fluffy, pumpkin muffins that are - I quote a Massachusetts native - "Better than Dunkin." 

This is what success feels like. 





Just like everyone else, I'm hopping back on the fall spice wagon. For the next few days, you can find me resting in bed with my cup of strawberry jello dreaming up new fall recipes to bring to this blog. Additionally, if anyone wants to keep me company and watch Westworld with me, I'd be the happiest human. 


Enjoy, friends.

Pumpkin Pecan Muffins
Yield: 12 muffins

Ingredients:
- 1 cup all purpose flour
- 3/4 cup white whole wheat flour (or more a.p. flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 2 eggs (or 2 flax eggs: 2 tablespoons flax meal + 6 tablespoons warm water)
- 1 15 ounce can pumpkin puree
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 1 cup raw sugar
- 1/3 cup toasted pecans*

- 1 cup powdered sugar
- 2 tablespoons non-dairy milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon

Method:
  1. Preheat oven to 325 degrees and prepare a muffin pan with liners. 
  2. Combine flour, white whole wheat flour, baking soda, baking powder, spices, and salt in a medium bowl. Mix well and set aside. 
  3. In a separate large bowl, whisk the eggs or flax eggs with pumpkin puree, olive oil, vanilla, and sugar. 
  4. Fold the dry ingredients into the wet ingredients using a rubber spatula. Then, gently fold in the toasted pecans. 
  5. Spoon muffins into lined muffin tins and bake for 20-25 minutes or until a toothpick in the center comes out clean. 
  6. Cool completely on a wire rack, Then, make the glaze by storing together powdered sugar, non-dairy milk, vanilla, and cinnamon until smooth.* Use a spoon to drizzle the glaze over the cooled muffins. 
Tips:
* Toast pecans either in the oven or over the stove for 3-5 minutes.
* If the glaze is too liquidy, add more sugar. If it is too thick, add a bit more milk. 
* Store muffins on the counter overnight or in the fridge for up to 5 days. 

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© A Little Baker
Maira Gall