Pumpkin is a tough sell in our house. The kids love it but my husband is not a fan. Can’t stand the smell of it, doesn’t want to look at it, and he better not hear it’s in anything I’ve tried to feed him. He will not budge.
This makes it difficult to experiment much with pumpkin. I know I shouldn’t eat all of whatever I make, but if the kids don’t like it, I’m stuck, and I hate wasting food. As a child, my mother always insisted upon cleaning your plate at meals and ever since, I feel guilty if there’s a crumb left behind. While others consider pumpkin recipes the herald of Fall, in our house, we stick with apples–they’re safer.
An chose pumpkin this week, though, so pumpkin it was. I was a bit stumped on variations with this one–again, lack of experience utilizing pumpkin put me at a disadvantage–but thought it was a safe bet to change out the sugars for raw sugar and maple syrup. I sprinkled some raw sugar over the tops just before baking to give them a nice touch, but that seemed to get absorbed by the batter instead. They didn’t develop the crunchy crust I envisioned–perhaps a chunkier sugar crystal would have worked better?
A word of advice: don’t forget the baking soda. While my muffins taste just fine, they are dense like hockey pucks. This is a rookie mistake that we all make from time to time. Don’t do it!
- 1¾ cups white whole wheat flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup raw (turbinado) sugar
- ¾ cup pure maple syrup
- 2 large eggs
- ⅓ cup extra virgin olive oil
- 1 cup organic canned pumpkin
- ⅓ cup orange juice
- 1 teaspoon grated dried orange peel
- 1-2 Tablespoons raw (turbinado) sugar for sprinkling
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together the sugar, maple syrup, eggs, and oil.
- Add the pumpkin, orange juice, and orange peel, whisking until smooth.
- Add the dry ingredients to the wet and stir until just combined.
- Using a large cookie scoop, portion out the batter evenly among the 12 muffin cups.
- Sprinkle each with some raw sugar.
- Bake for 20-23 minutes, or until the tops spring back when lightly pressed.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Let’s take a look at the other pumpkiny muffins this week!