Tonight I was trying to figure out something yummy I could make for breakfast tomorrow, and automatically thought of some muffins.
Now generally, muffins for me, although i'm a baker, are made out of a Betty Crocker or Duncan Hines mix. Most of the time, I prefer the lemon-poppy seed, cinnamon streusel, or blueberry flavor.
Another guilty pleasure of mine would be pumpkin muffins, from Panera Bread. These are the perfect mixture of cake-y, and rich, just enough to satisfy a pumpkin craving. And I've long been on the search for my own pumpkin muffin that I could make just as easy. So here's a recipe I thought I could try, from Martha Stewart.
Pumpkin Cupcakes
Makes 18
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can pumpkin puree (15 ounces)
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth.
Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway.
Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans pans once if needed. Transfer to a wire rack; let cool completely.
I felt these muffins were good, but not my favorite. They were nowhere near comparable to Panera's, because they were not nearly as cake-y.
I would suggest next time, looking around for a better recipe, but if you are in need of a quick muffin recipe for others in a pinch, this could be easily made!
Happy cooking!
