Monday, October 12, 2009

Pumpkin Goes On

My life can go on: I found pumpkin. Correction: my mom found pumpkin. The not-that-long story is, I went in search of canned pumpkin to replenish my supply for the fall after making the pumpkin brownies. The first grocery store had an empty shelf where it SHOULD have been. I thought it was weird but whatever; I’d just go to another store. A week or so later, I hit another and WHAT- another empty shelf!? I mention the strange phenom to my mom who then discovers there’s word (on the web) that there’s a pumpkin shortage this year. I freak out a little and proceed to spread the word to family and friends to fall on a can of pumpkin like it’s the end of times and it’s the last food on the planet. Hit two more stores on separate sides of town and BOTH are empty shelves. Hope fades.

Then Mom calls Sunday afternoon from Wal-Mart of all places with the news. There’s tons! Fall/Halloween has been saved! I immediately turned on my oven to preheat, ready to use the only can I had in my cupboard RIGHT AWAY.

I had a pumpkin Costco muffin a few weeks ago and it was bliss. But Costco muffins are kind of amazing, aren’t they. I’ve been wanting pumpkin muffins ever since. This recipe popped up on a few other blogs and with their ringing endorsement, I was eager to try too. The original recipe didn’t have a crumb topping like Costco’s muffin and to be honest, that’s one of my favorite parts. So I found a separate crumb topping recipe (for blueberry muffins), added a little cinnamon to it and voila! Pumpkin muffins with crumb topping.

Oh and one other thing: the blog I found the recipe on accidentally put a whole can of pumpkin in the batter when it calls for only 8 ounces (the can is 15 ounces, so, almost double). She raved that it was still good and moist so I thought, what the Hell, man; I’m craving the pumpkin and more can only make it better! They came out really delicious and moist! I did have to add some baking time (around 35-38 minutes) but still.

This made 6 large muffin cups then had a little left over that perfectly I filled a mini muffin pan. I love having little two-bite pieces of muffin around. This is definitely something I’d make again!

Adapted from Gourmet/The American Club

Makes 6 large muffins / 1 dozen small muffins

1 1/2 cups all-purpose flour
1 tsp baking powder
1 can solid-pack pumpkin (15 ounces)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin pie spice
1 1/4 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon


1 cup all-purpose flour
3 Tbsp light brown sugar
2 Tbsp granulated sugar
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
6 tablespoons unsalted butter, melted

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

Whisk together flour and baking powder in a small bowl.

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.

For crumb topping, in a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder, cinnamon and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with crumb topping mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 30 to 35 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.


Steph said...

Yum! I love pumpkin muffins. Those Costco muffins are so evil! I have a love hate relationship with them..haha. I think they're too greasy and don't taste that good yet I always go back for more.

Yours definitely look a lot better!

Snooky doodle said...

oh delicious and these look so moist! do you think I can make these with fresh pumpkin inc e I don t find canned pumpkin here.

Grace said...

it'd be okay with me if i just had a bowl of the crumb topping, a blanket, and a good book. yeah, i'd curl up and get comfy real quick.

Niki said...

Steph: I know what you mean exactly; I heard those muffins have some outrageous number of calories (like 800??). I always split it but end up eating the rest later anyway.

Snooky: I have heard you can substitute fresh pumpkin for canned just fine. A friend suggested as much when the pumpkin shortage became a reality for me. I bet it would come out great!

Grace: I hear you. I usually feel guilty for liking the crumb topping and pie crust more than the rest of a dish... I'd have pie crust with a bit of the pie sauce and be completely happy!

Snooky doodle said...

thanks for answering me I m trying them soon :)

{lovely little things} said...

Costco muffins are kind of amazing, you're right there.

These sound delish, especially w/the crumb topping, yum!

NatTheFatRat said...

Oh my gosh this looks DIVINE, and your photos are amazing.

Amy@OldSweetSong said...

these look amazing and perfect.

sidenote: your blog is lovely1

ty and megs said...

thank you! i just made these and they are SO good. i think i'll make them again for breakfast thanksgiving morning.

just found your site yesterday and i'm excited to try so many of your recipes. thanks for posting.