Pumpkin puree muffins.
The other day I was having such a bad day that I really had to bake something. I decided on some muffins. I had just enough muffin liners to make a batch of 12-16 muffins. I also had some ingredients I wanted to use.
Some of the ingredients that I wanted to use was ¾ of a can of pumpkin puree, and some tiny packets of crushed pecans. I decided to make pumpkin muffins, because I thought that everyone in the house would eat them. I had an idea to make lemon poppy seed instead, but my votes went to pumpkin.
Last few times that I made anything with pumpkin puree I did not do that well, exception being when I opened this can for my last batch of granola bars, and it hid so well you could not taste it was there. Other wise every other time I have baked with pumpkin disasters happen. Like I use too much pumpkin and or egg and it either never cooks, or burns faster. Oh I even exploded my glass 9 x 13 pan dish when I tried to make a pumpkin pie bar with pumpkin seeds and hemp seeds. That was crazy, but not the pumpkins fault.
So my muffin ‘pumpkin experiment’ was approached with kid gloves, I convinced myself with enough sweetener and enough spices I could transform all my awful pumpkin experiments to things of the past. And I think I did do a fairly good job.
I started with the can of pumpkin puree, and spooned the entirety of the rest of the can into a medium sized mixing bowl. I added a teaspoon or two of brown sugar, to make sure its more sweet then canned pumpkin. I added a bit of cinnamon and a bit of nutmeg, I prefer more of the former then latter, but to each its own. I creamed in an egg, and a teaspoon or two of oil. I mixed it all together until it was smooth. I was then happy with the ‘Wet’ mix and I set it aside.
I then made a dry mix in a larger bowl, I added 2 ½ cups of white flour about 2 teaspoons of baking powder a handful of white sugar and another handful of brown. I didn’t measure.. sorry. I was actually going by smell, it the wet mix smelled like pumpkin pie and the dry mix smelled sweet. Then I added 2 packets of instant oatmeal to the dry mix, I was determined to bake with them anyways. I do love them sometimes, because they already have flavors most of the time in the packet, that enhance the flavor of the baking; this time it was maple. I mixed it all together until it was all incorporated into the flour, then I mixed the wet into the dry bowl and whipped it up.
The pumpkin absorbed the flour a lot, I almost wished I used 2 eggs in the wet mix. Next time I will use 2 eggs, to ensure more of a rise out of them. I then oiled the outside of the muffin tins and lined them. I scooped the batter out with a ice cream scooper and put a scoop into each muffin tin.
Then I took the mini bags of nuts and smashed them onto tiny pieces, I mixed them with some brown sugar and topped some of the muffins with it for a streusel topping. I am glad that I made that. It helps a whole lot. Every one ate the top of the muffins first.
Next time that I make them I will measure everything to record it better in my “kid friendly” recipes, I will make them as soon as I get another can of pumpkin. Which actually will be soon, because thanksgiving is coming up, we usually get plenty of cans in fall, from the food bank, so stay tuned.
Here are some pictures of the pumpkin streusel muffins. I really enjoyed having a successful ‘pumpkin’ recipe that I made up, and both me and my son ate them up!