Monday, October 4, 2010

Pumpkin Muffins

I'm so happy it's finally cold enough to feel like autumn, and that means baking time!

Black & white photos are brought to you by it's-too-dark-to-get-a-good-color-balance-on-my-phone. Just imagine a rich pumpkin color and you'd be spot on.

I made 2 1/2 dozen muffins and a heart-shaped mini loaf.

Recipe is from BigOven, Lynn's Pumpkin Bread. As some of the reviewers suggested, I added a bit of allspice, and also ginger. I cut the oil down to 1/2 cup and substituted about 1/4 cup each brown sugar and molasses for 2/3 of the sugar, and added a pinch more baking powder to make sure they wouldn't be dense. That's how I cook, but I made sure to remember this time, just in case it turned out well =)

Verdict: YUM

My Captain Obvious moment: when sprinkling the cinnamon-sugar on top, use a little tiny strainer or a small jar so you don't get any on the tins between muffins. Burnt sugar stinks in the oven! And if it gets into the sides, it makes that poor muffin look horribly burnt.

As my husband said: "Organic muffin liners!"

The stuff in the middle is still just as tasty :)

-- iPhone post

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