"pumpkin muffins" news and stories

It's hard to get pumpkin muffins right because the pumpkin itself is often so moist that it makes the muffin seem heavy or overly wet. On top of that, many recipes call for oil instead of butter, which doesn't help to lighten the muffins up at all. Too often, the end product is a very unsatisfying muffin that is gummy and has minimal pumpkin flavor. These, however, are not those muffins.

The recipe is from Epicurious and they use butter, buttermilk, a bit of molasses and lots of spices to turn out a very flavorful muffin. The muffins are moist, but not wet, and have a wonderfully light texture to them. Pecans make a fantastic combination with pumpkin, so I opted to use them instead of the walnuts suggested by the original recipe. Chocolate chips, raisins or dried cranberries would also be good additions to this recipe if you're looking to try a couple of variations.

Since the two main elements of Halloween are candy and pumpkins, what could be a better way to start the day off that with a batch of sweet, fall-flavored pumpkin muffins? The only thing that could top these Pumpkin Spice Muffins with Molasses Glaze from What We're Eating would be a batch that was emerging from your oven - as opposed to your computer screen - right now. Fortunately for anyone who wants to get into the seasonal spirit by doing a little baking, Amada included her recipe along with the oh-so-tempting photograph.

The muffins have typical pumpkin muffin/bread ingredients - flour, pumpkin, molasses - with one exception: fresh ginger juice. Instead of simply mincing the ginger or adding candied/crystallised ginger. It seems that the advantage of using the juice is that you get all the flavor from the ginger and it is more evenly distributed throughout the muffin, with no risk of biting down into an unminced bit and disturbing the balance of the pastry. Although, if you're a ginger fan, as I am, it probably wouldn't hurt to toss in a handful of crystallised ginger for good measure.

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