Pumpkin Butter Muffins

Fall may not technically start until tomorrow, but I’m calling it. My fall decorations are going up and I am ready to go Full Throttle Pumpkin. Are you?

I must say, however, that this year I am learning from previous pumpkin mistakes. Last fall, I made numerous batches of pumpkin butter and sold it to friends, family, and my husband’s co-workers. Major pumpkin love! When I circled back to see if anyone wanted to purchase a second round, though, the response was almost always the same: “We love it, but we haven’t used it up yet.”

That’s where these Pumpkin Butter Muffins come in. As far as I know, pumpkin butter is a beloved seasonal treat, but most people don’t eat enough toast to use up a whole jar of it as a spread. That means it’s time to get a little creative, because the last thing you want is for this pumpkin-y deliciousness to go to waste.

Swirling creamy pumpkin butter into tender muffins is a great way to use that extra bit of it hanging around in your fridge–and makes for a colorful breakfast that screams autumnal goodness. And hey, who’s to stop you from slathering more pumpkin butter on top of these after they come out of the oven? Not I!

 


Print Recipe
Pumpkin Butter Muffins
Who's ready for fall? These pumpkin butter muffins are a great way to use everyone's favorite seasonal spread!
Course breakfast
Servings
muffins
Ingredients
Course breakfast
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Grease a 12-cup muffin tin.
  2. In a large bowl, combine flours, sugar, baking powder, cinnamon, and salt.
  3. In a smaller bowl or large measuring cup, combine egg, milk, and vegetable oil. Pour wet ingredients into dry and stir until just combined.
  4. Divide batter evenly between muffin cups. Dollop a bit of pumpkin butter into each and swirl into batter using a knife or toothpick.
  5. Bake 20 minutes or until a tester inserted in the middle of muffins comes out clean. Store in an airtight container.
Recipe Notes

A Love Letter to Food Original Recipe.

Share this Recipe

Raspberry Cornmeal Muffins

 

Generally, I’m not much into specialty ingredients. If it can’t be found with relative ease at my local Fry’s or Trader Joe’s, I tend to feel I can pretty well do without it or find a reasonable substitute. We don’t need no hifalutin’ muscovado sugar, soy flour, or buffalo yogurt around here, thankyouverymuch. Especially here on the blog, I like to feature recipes that don’t require excessive effort, whether in techniques used, time spent, or ingredients called for. (And I tend to roll my eyes and click right past when other food bloggers post recipes that want you to track down some vegan hemp matcha flax milk. Ain’t nobody got time for that, and the 2% in my fridge will work just fine.)

But today I’m going to make a small exception to my no-specialty-ingredients policy, because my muffin world was recently rocked by the discovery of whole grain medium-grind cornmeal. (Yes, when you make muffins as often as I do, you can legitimately claim to have a “muffin world.”) My dear husband brought me back some cornmeal from the U.S. to Germany when I couldn’t find any here, and lo and behold, it was whole grain medium-grind–something I had never heard of before, since I always buy the cheapo generic 89-cent cornmeal.

Bob’s Red Mill…the FANCY stuff

When I used this semi-specialty ingredient to make the Raspberry Cornmeal Muffins featured here, I fell in loooooove with the result. The grittier texture it yields might not to everyone’s taste, but I found it super hearty and satisfying, like the kind of cornbread the pilgrims would have had at the first Thanksgiving before we got all technologified with grinding our cornmeal into powder.

Come to find out, there is also a difference between whole grain cornmeal and “regular” cornmeal not labeled as whole grain. As a nutritionist, I’m embarrassed to say I’ve never really given whole grain corn much thought, but it stands to reason that, just like with any other grain, when the bran, germ, and endosperm of the corn are left intact, the corn will be more nutritious. Therefore, whole grain cornmeal contains more fiber and B vitamins than non-whole grain. Bonus! Awesome taste and texture PLUS better nutrition. And some mega-tasty muffins to use it in.

So there you have it…not too crazy a special ingredient, but maybe a fun one to give a try. After all, the Bob’s Red Mill brand seems to be sold in most mainstream U.S. grocery stores, so I imagine whole grain medium-grind cornmeal won’t be too tough to find if you want to try using it in these summery, bursting-with-berries muffins. When you taste them fresh out of the oven with a schmear of butter and a sprinkling of cinnamon-sugar, I think you’ll agree they’re worth it.


Print Recipe
Raspberry Cornmeal Muffins
Medium-grain whole wheat cornmeal gives these summery, bursting-with-berries muffins their hearty texture.
Course breakfast
Servings
muffins
Course breakfast
Servings
muffins
Instructions
  1. Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine all-purpose flour, whole wheat flour, cornmeal, salt, and baking powder.
  3. Make a well in the center of the dry ingredients and add melted butter, eggs, honey, sugar, yogurt, and milk, stirring to combine. Gently stir in frozen raspberries.
  4. Divide batter among the prepared muffin cups and bake 18-20 minutes.
Recipe Notes

A Love Letter to Food Original Recipe

Share this Recipe

Spiced Applesauce Bread

Spiced Applesauce Bread

It’s spring break in our household, and in true spring break tradition of lazy days at home (not true spring break tradition of topless in Mexico, if that’s what you were expecting), my kids and I have mostly been hanging out with friends in the neighborhood, lounging around, and enjoying leisurely time on blankets at parks.

resting at the park

And today, as a last hurrah since it’s Friday of our break, we went out to lunch at a ’50s diner, where my kids were FASCINATED by the concept of a jukebox at the table.

kids jukebox

“What IS this ancient artifact?”

With the extra time on our hands, we’ve been able to enjoy some special breakfasts as well, from baked goods to scrambled eggs. (Yes, scrambled eggs is a special breakfast in our house because of how much I can’t stand cleaning the sticky web of egg remnants off my nonstick pan.) As for baked goods, this spiced applesauce bread is a perennial favorite.

Spiced Applesauce Bread

It’s a no-frills breakfast or brunch item that uses a whopping 1 and 1/4 cups of applesauce, an entire grated apple, and half whole wheat flour to make it healthy, and vegetable oil and plenty of aromatic spices to make it tasty. I’ve been making it for years, and it’s a great stand-by recipe for your bread arsenal. Give it a try for your next weekend breakfast or brunch!

Spiced Applesauce Bread

And now, in true lazy spring break fashion, I’m going to stop writing and go watch a movie. 🙂

Spiced Applesauce Bread

Print Recipe
Spiced Applesauce Bread
A better-for-you spiced quick bread that's chock full of applesauce!
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In a large bowl, mix applesauce, brown sugar, vegetable oil, eggs, and milk.
  2. In a separate bowl (or the same bowl, if you want to be lazy like me), mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Stir with wet ingredients until just combined.
  3. Using a cheese grater, grate peeled apple directly into bowl, then stir briefly to incorporate. Pour batter into prepared loaf pan and bake 60-65 minutes.
Recipe Notes

Adapted from Allrecipes.com.

Share this Recipe

Lemon Honey Olive Oil Muffins

Lemon Honey Olive Oil Muffins

You know the phrase, “If you want something done right, do it yourself”? Well, you may not think this phrase applies to the humble muffin, but I’m here to tell you it does.

Lemon Honey Olive Oil Muffins

As a muffinomaniac, I am constantly scouring the internet for new muffin varieties to try, but sometimes, alas, I just can’t find exactly the recipe I want for the ingredients I have on hand.

Lemon Honey Olive Oil Muffins

Thankfully, muffins are the perfect drawing board for recipe experimentation, even for anyone new to the process. If you can’t find a recipe for exactly what you want, you can always take the DIY route. Muffins are like a bake-able paint-by-numbers kit: hard to screw up and with a bit of room for creativity. All you have to do is find a good basic recipe (like this one from King Arthur Flour or this one from Mark Bittman) and tweak it to your liking, or to fit whatever items in your kitchen need using up. You might even use a flavor guide like The Flavor Bible for inspiration on ingredient combinations. That’s how I ended up with these Lemon Honey Olive Oil Muffins–which, by the way, are no basic muffin.

Lemon Honey Olive Oil Muffins

Popping with lemony tartness both in the batter and in a glaze on top, these little gems also have an undercurrent of the distinctive, mellower flavor of olive oil. They were just what I was hoping for when I decided to roll up my sleeves and figure out a recipe that used honey, lemon, olive oil, and whole wheat flour. Knowing they were awaiting me for breakfast even motivated me to get out of bed in the morning during this week of my kids’ return to school after Christmas break. (How did I get so used to sleeping in after only two weeks?)

Lemon Honey Olive Oil Muffins

So tell me, what kind of muffins would you make if you were to create your own recipe? Or what other types of foods do you find easy to experiment with? I’m always looking for new ideas!

Lemon Honey Olive Oil Muffins

Lemon Honey Olive Oil Muffins

Print Recipe
Lemon Honey Olive Oil Muffins
These lemony muffins get their sweetness from honey and their moist texture from olive oil.
Course breakfast
Servings
muffins
Course breakfast
Servings
muffins
Instructions
  1. Preheat oven to 425 degrees. Spray 10 cups of a muffin tin with cooking spray.
  2. In a large bowl, whisk together the honey, olive oil, eggs, sour cream, vanilla, almond milk, and lemon juice until smooth.
  3. Add all-purpose flour, whole wheat flour, salt, baking powder, and lemon zest and mix until just combined.
  4. Spoon into greased muffin cups and bake 3 minutes at 425, then reduce heat to 375 degrees and bake an additional 15-17 minutes.
  5. Cool at least 10 minutes in the pan. Meanwhile, make the glaze by whisking together the remaining lemon juice and powder sugar. Remove muffins from tin and drizzle with the glaze. Store in an airtight container.
Recipe Notes

A Love Letter to Food Original Recipe.

Share this Recipe

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

It was bound to happen. Today is the first day of fall, so you knew this was coming, right? I’m not talking about sweater weather (which at this point in Phoenix is just a glint in a hopeful–or delusional–eye), or even the upcoming election (which at this point is hovering like a black cloud of doom, let’s be honest).

I’m talking about Pumpkin Juggernaut.

Creepy pumpkin

I won’t abuse you by listing all the places you’re likely to see pumpkin products this fall. I’ve already done that, and I’m sure you’ve already seen the evidence seeping like an orange fog into your local Target…and Starbucks…and Starbucks-inside-Target.

This fall, I think we could all use a pumpkin public service announcement: pick your pumpkin products wisely, lest you experience Pumpkin Burnout. It is of course a wonderful flavor that can set a festive autumn mood, but you may have to pace yourself so you don’t end up wanting to hide in your home like a paranoid seasonal xenophobe, screaming “NO MORE GOURDS!!!” until the Christmas decorations roll out.  

Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies make a great choice if you’re trying to be selective, pumpkin-wise. They happen to be my husband’s favorite. He’s asked me to make batches of them for work (his company has an annual pumpkin bake-off) and I’ve served them to neighbors and friends. A larger-than-usual amount of baking powder makes them puff up fluffy and cake-like, and if you store them in the fridge, the cold chocolate-chewy pumpkin combination will convince you that straight out of the fridge is the ONLY way you will ever eat them again. They also freeze beautifully, just in case you get overwhelmed and need to save some for later, like February, when you’ve recovered from Pumpkin Juggernaut.

But for now, on the first day of fall, let’s just bask in the glow of dreams of changing leaves, apple cider, …or…wait…is that the glow of something giant and orange headed our way?

Pumpkin Chocolate Chip Cookies

P.S. If you think you can handle more pumpkin without burning out, here are some other great ways to enjoy it!

Baked Spiced Pumpkin Oatmeal

Pumpkin Pie Smoothies

Pumpkin Chocolate Swirl Muffins

Pumpkin Butter

Pumpkin Sherbet

Pumpkin Oatmeal Muffins

Pumpkin Chocolate Chip Cookies
(Adapted from Allrecipes.com)

Ingredients:

1 c. pumpkin puree
1 c. white sugar
1/2 c. vegetable oil
1 egg
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
2 c. semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Grease two large baking sheets.
  2. In a large bowl, combine pumpkin puree, sugar, vegetable oil, egg, and vanilla.
  3. In a smaller bowl, sift together flour, baking powder, cinnamon, and salt.
  4. Dissolve the baking soda with the milk and stir into the dry ingredients.
  5. Add dry ingredients to wet ingredients and stir to combine. Fold in chocolate chips. Drop by tablespoonfuls on prepared cookie sheets.
  6. Bake 12-14 minutes or until tops of cookies look dry. Cool, then store in the refrigerator for best results.

Makes 2 1/2 dozen cookies.