When I first posted this recipe seven years ago, there was a pumpkin shortage and I needed to make these pumpkin muffins for someone special. No one could find canned pumpkin anywhere back in the fall of 2009. It would be a real shame not to be able to
There is a Pumpkin Shortage: Yikes I want to Make Pumpkin Muffins
Back in 2015 there was a pumpkin shortage. Remembering that, I’m getting my pumpkin now for the holiday.
Betty Groff, a legendary restauranteur in Pennsylvania Dutch Country in the 80’s, said “I cook because I love people.”
I agree with Betty Groff, and I’m going to have to get out and scour any pumpkin I can find.
Seven years ago, I was in the same boat and needed pumpkin for something special. I was able to find one can of pumpkin and make these muffins for someone’s birthday.
I didn’t have extra to try to experiment creating a recipe and turned to Dorie Greenspan’s who never lets us down. By the way, Dorie is coming out with a book devoted to Cookies and I have an advance copy coming. Just in time for the holidays.
Dorie saved the day with a great recipe which she got from Sarabeth Levine, which I adapted to the likes of a little boy. No raisins, no sunflower seeds, but a few walnuts and it’s just right.
I do hope I can find some pumpkin because I have so many recipes I want to make. I want to take this fabulous pumpkin bread and make it gluten free. I need to repeat these pumpkin pop tarts, and I had my heart set on pumpkin ravioli. I might have to actually make my own pumpkin, but to be honest, the one canned item I prefer is canned pumpkin. Then there’s the pumpkin soufflé that is to die for.
How Does this Pumpkin Muffin Taste
Just perfect, not too spicy, not too pumpkiny, golden orange in color, tender crumb, and although I don’t eat much of what I bake (really), I saved two muffins for my husband, but I broke down the next day, heated it with butter and ate it slowly wanting the moment to last. My search for pumpkin muffin recipes are over.
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg
- Pinch ground allspice
- ½ cup unsalted butter at room temperature
- ½ cup sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ¾ cup canned unsweetened pumpkin puree
- ¼ cup buttermilk
- ½ cup chopped walnuts
- Whisk together dry ingredients. Set aside
- In a large bowl, beat butter until soft.
- On medium speed, cream sugars into butter, until light and fluffy.
- Add eggs one at a time beating for one minute with each egg.
- Add vanilla.
- Lower speed and add pumpkin and buttermilk.
- Add dry ingredients. Do not over mix. (You may use a spatula for the last bit of flour).
- Stir in walnuts.
- Bake for 25 minutes at 400 degrees, until toothpick comes out clean. Cool for 5 minutes before removing from pan.