Of all pumpkin delights, pumpkin muffins are truly my favorite. They walk the delicate line between sweet and savory, with all delicious sugariness one expects of a muffin; yet, their resolute brown color and spicy substantialness give me the feeling that I am eating something to squelch my hunger pangs. After I have a pumpkin muffin and some coffee, I feel I can go, like, plow the fields with Pa all day.
And yet, with great pumpkin power comes great pumpkin responsibility. So many pumpkin muffins are lacking-too few spices, leading to a flat, dull flavor. Or too many bells and whistles, leading to a mooshy, smooshy, icing and crumble topping sugar explosion.
This Recipe was suggested to me and upon looking over the ingredient list, I felt sure they would deliver.
Now, baking and I are often a tragic match. I have oppositional defiant disorder when it comes to baking recipes. When I don’t have an ingredient, or enough of an ingredient, I substitute with wild abandon. This often does not go well. Thus, my use of organic baby food pumpkin and canned pumpkin as a substitute for the fresh pumpkin the recipe calls for.
But I digress! Back to the muffins!
Also, I had no allspice. So I left it out.
Despite these substitutions, looky here….
Next time I make them I am going to include the allspice and make this cream cheese icing to drizzle across the top.
One more note: this made enough batter for 12 muffins and a mini loaf pan of pumpkin bread.
I truly believe if Linus had these, the great pumpkin would have landed.