It's September and it's technically fall, right? In Alabama it's still around 90 degrees and obviously too hot. But the leaves are falling in our front yard and all the stores are putting out their pumpkin everythings, so we are embracing all the fall things. Pumpkin candles, creamer and sweets, cinnamon brooms and cozy sweaters (that we can only wear inside).
I have a standard muffin recipe that I use for any type of muffin courtesy of Michael Ruhlman's Ratio (the perfect book for baking ratios and recipes!). They started out as just simple cinnamon sugar and have been adapted for blueberry, strawberry and pumpkin. I like this recipe because it allows messy, unorganized bakers to make good muffins and feel really accomplished. It's simple and doesn't require too many ingredients.
What you need:
8 ounces flour
4 ounces sugar
2 teaspoons baking powder
1 stick melted butter
2 large eggs
8 ounces milk
1 to 1 & 1/4 cups pumpkin puree (one can is plenty) *when I use blueberries or strawberries, I generally also use 1 cup).
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1 teaspoon nutmeg
1 teaspoon salt
What to do:
Preheat your oven to 350 degrees.
What I also do first is measure out all my dry ingredients in a bowl. This includes the flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt. This recipe uses weight for several ingredients, so you will need a scale. Instead of measuring out each dry ingredient into separate bowls, it's always been easier and less messy for me to do it in the same bowl. I just use the "tare" function on the scale to start the weight measurement back down to 0.00 for each ingredient.
Next, combine milk, butter and eggs in another bowl (using same scale method described above). Use a stand mixer or hand mixer on low to medium, to whisk together wet ingredients together for about a minute or two. (FYI--my butter always separates and clumps into small bits at this part, which I'm sure isn't right. Despite the odd appearance, my muffins always taste great, so who cares, right?).
Then, pour in your dry ingredients into the wet mixture and combine (whisk) on low to medium for another minute or two or until well mixed (no dry clumps). I generally have to stop mixing after a minute, clean off the sides of the bowl and mix again.
After you combine the wet and dry ingredients, mix in your pumpkin puree. You will only need to mix for about a minute here. Just make sure it's evenly distributed throughout the batter. This recipe is not an in-your-face pumpkin attack, so at this point, you may want to add more pumpkin if you think it's too subtle.
If you aren't using muffin wrappers in your tin, don't forget to grease your tins. Next, fill your muffin tin with the batter. This recipe makes about 12 small size muffins. It may make less if your tin is bigger or more if you add more pumpkin. Next, I sprinkle cinnamon sugar on top of each muffin.
Bake for about 25 minutes.
In case you were wondering--these muffins are Ro approved!
(Ps--ignore the state of our house. The we just got back from NYC and that's our excuse for excess clothes, toys and furniture to be strewn about).
Please let us know if you have any good muffin recipes to share (that won't be too difficult for Claire)!