Facebook    Twitter    Pinterest    RSS    Email Updates Spacer 2

Pumpkin Muffin Confessions (Recipe: Pumpkin Muffins)

Since I am in the mood for confessions, I wanted to share another one with you. First of all, I love Miracle Whip. That has nothing to do with the confession I am about to make…I just wanted to clear the air with that first.

My favorite pumpkin muffin is derived from a cake mix. I learned about this 2 point pumpkin muffin recipe in Weight Watchers many years ago and it is the muffin that when I take somewhere, everyone asks for the recipe. I feel so guilty telling them how simple it is… 1 spice cake mix, 1 cup water, 1 can pumpkin…mix it together and bake your muffins at 350 degrees for 20 minutes or so.

When my 4 year old asked to take pumpkin muffins for the snack for her class, I was happy to do it. It’s so easy to make pumpkin muffins this way. But, at 10pm the night before she was supposed to take them to class, I looked in my pantry and discovered that I accidentally bought a carrot cake cake mix instead of the spice cake mix. Ooops. My first reaction was “Shoot…well, we won’t be taking pumpkin muffins to preschool for snack.” My second reaction was “I’ll just run to the store and get a pumpkin spice cake mix.” Finally my third reaction was the sane reaction…”Ummm, Kristen, don’t you know how to cook? You do make your side dishes from a box most of the time, but the majority of your baked goods are from scratch. Seriously, you don’t need a box cake mix for your muffins. Find a recipe and just make the darn muffins from scratch.”

So that’s what I did. Not 2 points with Weight Watchers muffins. Not just dump three ingredients into a bowl, mix and go muffins. But really delicious, super simple and pretty much just as easy muffins. From Smitten Kitchen. Need I say more?

Pumpkin Muffins from Smitten Kitchen

Pumpkin Muffins
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

(Deb had some * next to the vegetable oil and sugar of some changes she discovered…of course, I didn’t notice that until AFTER I made the recipe. This is the recipe the way I used it and they turned out perfect! I did change and made them into mini muffins, which just required a baking time of approximately 9 minutes)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.




Stay Connected

Subscribe to receive news, updates, and exclusive content from Dine & Dish.



Facebook      Twitter      Pinterest       RSS


Comments

  1. MMMM those look YUMMY

  2. So how did you know I bought an extra can of pumpkin puree at the store? Dang, now I need to make pumpkin muffins.

  3. Super simple, easy and quick. What else could you want? Seriously – I would probably have just used the carrot cake mix, added the pumpkin and called it muffins :-) You’re such a good mommy!

  4. I adore pumpkin muffins but love that these are bite sized!

  5. I’ve been craving pumpkin and these look sooo good!

  6. Well, I’m gonna go w/ the 2 point pumpkin muffins recommendation!!! Gotta lose this indulgent blogger poundage asap :)

  7. I haven’t done any pumpkin baking this season! Eek, what’s wrong with me. I really wanted to comment about Miracle Whip though…made me think of when I was growing up and my little sister became obsessed with the stuff and decided she’d make a whole meal using Miracle Whip in each dish: fried chicken with miracle whip glaze, miracle whip potatoes, miracle whip glazed carrots. Ya, a little overkill but thought you might appreciate :)

  8. what a great blog!
    everything here looks so delicious!

    have a nice time!
    Paula

  9. Way to go the extra mile at 10:00 at night! Seriously, you win major Mother of the Year points for that one. And the muffins look absolutely delectable.

  10. Kristen, I made the three ingredient pumpkin muffins this morning! The boys have a teacher work day and are home and they requested them. They love them, and I love how easy they are. But I do break out the real recipe every once in awhile ! Have a great weekend! ~Liz

  11. Making these right now for a baby shower tomorrow!

  12. so are the pumpkin muffins (mini ones) from scratch recipe a 2 pointer muffin?
    Please advise.

    Thanks

  13. Have them in the oven!! They smell delicious.

  14. Thank you so much for the ‘from scratch recipe’ , we just don’t get the spice cake boxes out here and this one is a Savior!!

Trackbacks

  1. [...] This post was mentioned on Twitter by Lisa Chan-Simms, FoodNW. FoodNW said: Bite Size Pumpkin Muffins from Scratch – Fall Foods Recipe | Dine … http://ow.ly/19x29x [...]

  2. [...] Bite Size Pumpkin Muffins from Scratch – Fall Foods Recipe | Dine … [...]

  3. [...] a big hit around my house. We gobbled them up in no time, and my kids were wondering “Pumpkin muffins one day, pumpkin biscuits after that…what’s next, mom?” Well, I couldn’t [...]

  4. [...] Pumpkin Muffins with Streusel Topping Recipe: {adapted from Dine & Dish} [...]

  5. World cup betting picks against the spread

    Bite Size Pumpkin Muffins from Scratch – Fall Foods Recipe

Share Your Thoughts

*