You guys, it’s here, pumpkin everything season! Fall is my favorite time of year. I’m stating the obvious here, but fall means Halloween is right around the corner, and Halloween is my favorite time of year. I’m very much craving a Pumpkin Spice Latte at Starbucks at the moment. Yes, I’m the typical white girl who loves all things fall and pumpkin. I saw a meme that describes me to a T, except, I don’t own any yoga pants, yet 😀
For real though, I’m already researching apple orchards, pumpkin farms, and haunted houses in the area. I’m currently dreaming about making fresh pressed apple cider, pumpkin pie martini’s, and soup. I love summer, but I don’t love sweating my ass off, for no reason at all. I prefer cooler weather so I can wear layers of clothing.
I recently found out the town of St. Helen’s, Oregon, celebrates Halloween the entire month of October. I can’t wait to check it out!
So, since my favorite season is upon us, I decided to make some pumpkin muffins!
If you read my other desert/bread making posts, you know how much I suck at baking. I fail at baking more than I succeed. I tried making these muffins two weekends ago but tanked. The muffin tops were flat, and the texture was too dense. I wanted a lighter, springier, moister muffin. So I decided to turn to the Google machine for help, and the information I found helped me tremendously when making these muffins! Some of you may already know what information I’m about to share, but for any struggling bakers out there, I’m hoping this information is useful.
The following information I found here. If you are playing around with recipes, it’s good to keep in mind the dry ingredients to wet ingredient ratio. Different ingredients have different densities which can affect the outcome of your muffin. Below are some guidelines to help make a delicious muffin.
Here’s a quick approximation of wet to dry for each (not including small amounts of leavening or spices or things like apples that are both wet/dry ingredients):
corn: 2.25 C. dry to 1.5 C. wet
olive oil: 2.75 C. dry to 1.5 C. wet
pumpkin: 2.75 C. dry to 1.5 C. wet
raspberry: 3.15 C. dry to 1.7 C. wet
ricotta: 3.75 C. dry to 2.5 C. wet
sour cream: 2.25 C. dry to 1.75 C. wet
wheat: 3 C. dry to 1.75 C. wet
When googling dry/wet ingredient ratio’s I came across www.finecooking.com. Her blog post (click here) does a good job explaining how to make a perfect muffin.
I’ll sum up some points from that blog post…
- If your muffins are falling flat, your oven may not be hot enough.
- Mixing the dry ingredients into the wet batter, a little of a time may be a muffin downfall. When you add a little of the dry ingredients to the wet, the fat in the wet ingredients coats the flour and prevents gluten from forming. However, the next addition of flour doesn’t get coated with fat, so the flour and wet ingredients start mixing together to form gluten, which results in a tougher muffin. It’s better to add almost all of the flour right away, then add the remaining small amount of flour second.
- Don’t over mix the batter. This reiterates what I said above. Once the dry ingredients are fully incorporated into the wet, stop mixing, otherwise, if you continue to stir and stir, gluten will start to form which makes for a tougher muffin.
- Adding fats like oil or butter to the recipe will help coat the flour to prevent gluten from forming.
I also read, but I can’t find the source, adding salt to muffins will also aid gluten in forming. So even though almost every muffin recipe has salt, try omitting it for a lighter muffin.
I made sure to add oil to my pumpkin muffin recipe and omitted salt. I also made sure I didn’t over-mix the batter. The maple pumpkin muffins turned out great! They didn’t fall flat in the oven like my previous batch did, and they were super moist, unlike my previous batch.
I will warn you this muffin recipe is not overly sweet if you’re into that kind of thing. In fact, the sweetness of the muffin is very subtle, at least to me. This maple pumpkin muffin is great for breakfast, severed with butter, and more maple syrup. If you’re looking for a sweeter muffin, but enjoy this recipe, you can always make a sweet glaze to go on top, I bet that would be delicious! I personally love a small slab of butter and a small drizzle of maple syrup, it made an already good tasting maple pumpkin muffin divine!
So there you have it folks, my first pumpkin recipe of the season. Brace yourselves, folks more pumpkin and fall recipes are on the way!
The calorie breakdown is featured after the recipe.
- 2 cups flour
- ¼ cup vanilla sugar *see notes
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⅛ cups pumpkin puree
- ½ cup half & half
- 2 eggs
- ¼ cup pure maple syrup
- ⅛ cup grapeseed oil
- ¾ cups quick rolling oats
- ¼ cup chopped pecans
- Preheat your oven to 375 degrees
- In a medium-sized bowl add all the dry ingredients and whisk/mix the ingredients until everything is well combined.
- In a large bowl, add the wet ingredients, and whisk/mix until well combined.
- Add ¾ of the dry ingredients into the wet ingredients and gently mix with a spatula until it's almost fully combined with the wet, then add the rest. Gently mix until everything is combined, then add the oats and the pecans. Gently fold the oats and pecans into the batter but stop once everything is combined. Be careful not to over-mix the batter or gluten will start to form making the muffins flat and dense.
- Generously spray a 12 muffin tin with cooking spray.
- Gently spoon the batter into the muffin tins, all the way to the top.
- Put the muffin tin into your oven and set a timer for 20-23 minutes. My muffins were "almost" done at 23 minutes, I left them in a couple minutes longer until an inserted toothpick came out "almost" clean. I like to underbake on purpose, and figured carry-over cooking would finish the job.
- Pull the baked muffins out of the office and place on top of the stove. I let my muffin's sit in the muffin tin for a couple of hours until they were completely cool. If you use enough cooking spray, you won't have to worry about the muffins sticking to the pan.
- You can either eat as is, or you can make a glaze, and top them with that!
Making homemade vanilla sugar is the easiest. The next time you use a vanilla bean for a recipe after you scrape the seeds out, save the rest of the bean. Place the bean in a mason jar, then pour in the white sugar. Screw on the lid and shake vigorously until the sugar and vanilla bean are all mixed together. Store the mason jar in your cupboard for a few days. The longer you leave in the vanilla bean in the sugar, the stronger the vanilla taste. After a few days, discard the vanilla bean, and use the sugar in any baking recipe you wish. It's delicious!.
2 cups flour…………………………….910
1/4 cup vanilla sugar……………….180
1/4 cup brown sugar………………..180
1 teaspoon pumpkin pie spice……7
1 tablespoon baking powder………0
1 tablespoon baking soda…………..0
1 teaspoon cinnamon………………..7
1 teaspoon nutmeg……………………7
1 1/8 cups pumpkin puree…………112
1/2 cup half & half……………………80
1/4 cup pure maple syrup…………210
1/8 cup grapeseed oil……………….248
3/4 cups quick rolling oats……….300
1/4 cup chopped pecans…………..210
All the muffins…… 2,591.00
*Note..I am NOT a nutritionist nor am I pretending to me. I found the nutritional values by using the ingredient labels, the Lose It app, and searching Google.