August 5, 2010

Pumpkin Spice Muffins



After several trials and tribulations, I present to you my extremely adapted version of Pumpkin Spice Muffins (recipe originally from the Pioneer Woman).
When I baked them in a real muffin tin with paper muffin cups, they stuck. A lot. So I can’t guarantee that part to you. But I can guarantee that if you bake them in ramekins as I did, they’ll come out just fine.


I used “light” condensed milk the first time and they came out great. The second time, I used milk and honey—completely different. The third time, I used a slightly different light, low sugar, lowfat condensed milk and they stuck a lot. This may have been due to the tins though, not sure.
If you don’t mind a really sweet muffin, then go with the normal condensed milk. Or just go with the original recipe's evapo milk. (Yes I know, they're very different, but I was feeling adventurous.) I also used freshly grated ginger instead of the powdered variety. Gives 'em a kick. Powdered/dried ginger is so dull.

Also, they have a more cakey feel to them than muffins, but are equally as delicious.
The photo below is from batch no. 2, when I used a sugar, cinnamon, and nutmeg mixture as a topping (from original recipe). Didn't like it, so I left it out--but that's why they have sugar on top.
I swear, no more muffin posts after this one. And bear with the photos please!


Pumpkin Spice Muffins
Adapted from The Pioneer Woman

1 cup flour
1/2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger OR 1 tbsp. grated fresh ginger, loosely packed
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut in pieces
1 cup (heaping) pumpkin purée (preferably Libby's, for patriotic points)
1/2 cup evaporated milk OR 1/2 cup light condensed milk
1 egg
1 1/2 teaspoon vanilla

Preheat oven to 400 degrees (205˚ C). Prep muffin tins with liners. Sift dry ingredients. Cut in butter until fully incorporated and mixture is crumbly. In a separate bowl, mix together wet ingredients. Pour wet mixture into dry mixture. Fold gently until just combined. Pour into lined muffin tins, or greased ramekins. Bake for 25 minutes. (about 40 in high altitudes) Test with toothpick. It must come out very clean. Allow to cool in pan/ramekins for 15 minutes, then remove and allow to cool.


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