I am a little disappointed in myself. I am Autumn Bay Gal (see my web address) but I am lagging in posting fall things and October is already over! Well, first day of winter is not until December 21st so I still have a little bit of time. I have the entire month of November to enjoy all things fall. (December 1st is the unofficial beginning of winter in my book.)
Another item on my list is to bake a pumpkin bread. I have been baking pumpkin muffins, instead — like 3 times already! I found a super easy recipe for pumpkin muffins and I made it even easier. Every single time I baked these muffins, I was rewarded with light, moist and delicious pumpkin muffins. Nothing makes me happier than being able to bake something that comes out perfect. And these muffins are just that — perfection. And just in case you are wondering what I did with the 3 dozen pumpkin muffins that I baked, well, I did not eat them all. Actually, I really no longer eat what I make these days. (Ahem, corona 15 except it is still corona 6 for me and I am not planning to gain even an ounce more!) Mr Sweetie has been enjoying the muffins which says a lot because the only pumpkin he likes is pumpkin pie, and now my pumpkin muffins. My team mates are also delighted to be recipients of my baking projects these days. When I allowed myself to eat one, I was ecstatic to taste how moist and delicious it was!
Here is my recipe for Easy Peasy Pumpkin Muffins which I adapted from Gourmet Magazine 2006.
Easy Peasy Pumpkin Muffins
- 1 1/2 cups self-rising flour
- 1 teaspoon pumpkin pie spice
- 1 cup canned solid-pack pumpkin (not pumpkin pie filling)
- 1/3 cup neutral cooking oil (vegetable oil, canola, etc)
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon sugar and 1 teaspoon cinnamon (optional, for toppings)
- Pre-heat oven to 350 degrees.
- Put liners in 12 standard-sized muffin cups.
- In a larger bowl, whisk together pumpkin, oil, eggs, sugar and pumpkin spice.
- Add self-rising flour to wet ingredients and stir until just combined.
- Divide batter among muffin cups (each about 3/4 full).
OPTIONAL: Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin before baking.
6. Bake until golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, about 25 to 30 minutes.
- If you do not have pumpkin spice, you may combine 1/8 teaspoon each of cinnamon, nutmeg, cloves, ginger, and allspice.
- I use self-rising flour because I am a lazy baker and it is a lot easier. If you do not have self-rising flour, you may use the ingredients below. Just combine these dry ingredients before adding to the wet ingredients.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt