Pumpkin Muffins: The End

I've long been on a quest for the perfect pumpkin muffin. My testing has been neither thorough, nor exhaustive, but after finding this recipe, I've decided to stop looking.

Of course, finding is a relative term. Misreading is perhaps a better way to put it. The recipe clearly says 1 cup of pumpkin, so I added a whole can. I'd like to think this is a major contributing factor to their deliciousness.

I know it's not even remotely close to pumpkin season. In fact, you're probably much more concerned with how to use the plethora of strawberries and stone fruits that are just coming into season.

I'm hoping that you also happen to have a can of pumpkin left in your pantry: it is always wise to stockpile such precious commodities. If so, make these immediately. Strawberries can wait. (Or you can have one for breakfast, with strawberries on the side.)

If not, I'm sorry. Put them on your calendar, sometime in October. (September if you can get away with it!)

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The Perfect Pumpkin Muffin
makes 6 jumbo muffins (note: if they were regular size, they wouldn't be perfect)

1c sugar
2 eggs
0.25t baking powder
1t baking soda
0.75t salt
1.5c whole wheat flour
0.5c oil
0.5c cold water
1 15oz can pumpkin (yes, the whole thing)
spices: 1T cinnamon, 0.5t nutmeg, 0.5t cloves, 0.5t ginger

1. Mix all ingredients together. No, seriously, that's all.
2. Pour into jumbo muffin cups. (We use silicone ones.) Bake for 50 minutes at 325.
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Let me know what you think by leaving a comment or emailing me at piquantprose [at] gmail [dot] com.

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