Pumpkin Muffins

Adapted from Baking: From My Home to Yours (Dorie Greenspan) via Perry's Plate.

I was craving something pumpkiny after Halloween ended and made my husband pick up a can of pumpkin puree at the store one day, even though he's not so fond of the stuff.  These muffins are so delicious!  Not too sweet, with just the right amount of pumpkin and spices.  Even my husband admitted that they were good, for a pumpkin muffin (he based his opinion on texture).  Our toddler was really excited about them and has eaten the equivalent of maybe one muffin; when it comes down to it, he's a cereal boy like his daddy.  So that leaves me.  I made these probably four days ago . . . and we have one muffin left. *sigh*  Good thing there's more pumpkin in the fridge.

Yield: 12 muffins

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt (omit if using salted butter)
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. freshly ground nutmeg
Pinch of ground allspice
1 stick (8 Tbs.) unsalted butter, room temperature
1/2 cup sugar
1/4 cup packed brown sugar
2 eggs
1/2 tsp. vanilla
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
3/4 cup chopped pecans or walnuts, optional
About 1/3 cup slivered almonds, for topping

Preheat oven to 400F.  Prepare muffin pan by lining with paper cups or greasing 12 molds.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices.

In a large mixing bowl (or the bowl of a stand mixer), beat the butter at medium speed until soft.  Add both sugars and continue to beat until light and smooth.  Add eggs, mixing after each addition, then beating for one minute after the eggs are incorporated.  Beat in vanilla.  On low speed, mix in the pumpkin and buttermilk, then add the dry ingredients in a steady stream, mixing only until they disappear.  Stir in nuts.

Divide the batter evenly among a dozen muffin cups and sprinkle a few slivered almonds over the top of each.  Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.  Cool for 5 minutes, then transfer muffins to a cooling rack.

Notes:
- The recipe originally called for 1/2 cup golden raisins and 1/2 cup nuts, but I don't do raisins.  It also called for 1/3 cup unsalted sunflower seeds for the top, but I didn't have those and used the almonds instead.
- Don't be tempted to under-fill the muffin cups or divide the batter between more than 12 cups.  They will be very (and I mean it) full--to the point that the batter will likely be higher than the sides of your muffin pan.  But since it's pretty thick, you won't end up with a big runny mess.  Just trust me.

Banana Oat Muffins

Adapted from AllRecipes.com.

Prep: 15 min / Cook: 25-30 min.
Yield: 12-18 muffins

1 cup + 1 Tbs rolled oats, divided
1 cup whole wheat flour
1/2 cup chopped walnuts or pecans
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 large very ripe bananas
1 tsp. vanilla extract
1/2 cup sour cream

Streusel topping:
1/3 cup rolled oats
4 Tbs. brown sugar
1/4 tsp. ground cinnamon
2 Tbs. butter, chilled
1/4 cup chopped walnuts or pecans

Preheat oven to 350F.  Spray muffin tin or line with paper muffin cups

Place 1 cup rolled oats in a food processor and process until ground.  In a large bowl, combine ground oats with flours, 1 Tbs. rolled oats, chopped nuts, baking powder, cinnamon, and salt.

In a separate bowl, cream together butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the banana and vanilla.  Stir in sour cream.  Mix oat/flour mixture into the egg mixture.  Spoon batter into prepared muffin pan.

To make topping, combine 1/3 cup rolled oats, brown sugar, and cinnamon in a small bowl.  Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped nuts.  Generously sprinkle muffins with topping.

Bake for 25-30 minutes until golden brown and a toothpick inserted into the middle comes out clean.

Notes:
- One reviewer said she chose not to process the oats because she liked their texture, so do what you want.
- The original recipe also called for 1 tsp. of baking soda but neglected to say when to add it.  I completely forgot about the baking soda and the muffins turned out just fine.
- I didn't pre-mash my bananas even though the original recipe said to.  I'm getting lazy.
- I was short on sour cream and ended up using a Tbs. or so of vanilla yogurt to make up for it.  No problems.

Chocolate Chocolate Chip Muffins

From AllRecipes.com, submitted by Laura.

Prep: 25 min. Cook: 25 min.
Yield: About 18 muffins

6 (1-ounce) squares semisweet chocolate
1/3 cup unsalted butter
¾ cup milk
½ white sugar
2 eggs
1 ½ teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
½ cup sour cream

In a small saucepan over low heat, melt the chocolate squares together with the butter. Let stand until cooled, about 10 minutes.

Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the milk, sugar, egg, vanilla, and sour cream until blended well.

In a large bowl, stir together flour, baking soda, and salt. Add chocolate mixture to dry ingredients and stir until just combined. Stir in the chocolate chips. Spoon the batter into muffin pan lined with cups.

Bake at 400˚F for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let muffins cool at least five minutes before removing from muffin pan.

Notes:
- Substitution for chocolate squares: 6 Tbs. cocoa powder + ¼ cup butter + 7 Tbs. sugar

Chocolate Banana Bread / Muffins

From Quick Cooking (Jan./Feb. 2001), page 53.

Yield: 1 loaf or 2 dozen muffins

½ cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)—needs more banana flavor
¼ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped nuts, optional
1 cup chocolate chips, optional

In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk, and vanilla. Combine the flour, cocoa, baking soda, and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5x3” loaf pan.

Bake at 350°F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Notes:
- For muffins: Fill muffin cups about 2/3 full. Check muffins at about 15 minutes for doneness.

Nutrition Facts:
1 slice (1/16 loaf) = 184 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 294 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein

Lemon Poppy Seed Muffins

From Simple and Delicious (March/April 2006), page 12.

Prep/Total Time: 30 min
Yield: 1 dozen.

2 cups biscuit/baking mix (like Bisquik)
1 package (3.4 ounces) instant lemon pudding mix
1/8 cup poppy seeds
¼ teaspoon grated lemon peel
2 eggs
1 cup milk
¼ cup vegetable or canola oil
¾ cup confectioner’s (powdered) sugar
1 tablespoon lemon juice

In a large bowl, combine the baking mix, pudding mix, poppy seeds and lemon peel. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened (it will still be quite clumpy). Fill paper-lined muffin cups two-thirds full.

Bake at 375ºF for 20-25 minutes or until a toothpick comes out clean. Cool for 5-10 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners’ sugar and lemon juice; drizzle over mostly-cooled muffins.

Nutrition Facts:
1 muffin = 220 calories, 10 g fat (2 g saturated fat), 38 mg cholesterol, 369 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.