Fluffy Pumpkin Muffins


I know, I know. More muffins? You might as well call yourself The muffin (wo)man. Fine! I’ll call myself that. I just like a good muffin sometimes—they can be nutritious* and they’re easy to make and they freeze well, making them a go-to breakfast. I tried this recipe a couple of weeks ago and I am still heating up frozen ones. They’re still delicious! Super fluffy and moist and everything.

Fluffy Pumpkin Muffins
adapted from Elle Krieger’s recipe
Makes about 12 muffins

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice (or a combo of nutmeg and clove)
1/2 cup well-packed dark brown sugar, plus sugar for sprinkling on top
3 tablespoons molasses
1/4 cup canola oil
2 eggs or 2 flax eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 cup Greek yogurt
1/4 cup milk or non-dairy milk

Preheat oven to 400 degrees. Grease one 12-cup muffin pan.

In a bowl, whisk together flours, baking soda, salt, and spices.

In a large bowl, whisk sugar, molasses, oil and eggs until well combined. Mix in the pumpkin and vanilla. Add the flour mixture in 2 batches, adding the yogurt and milk in between batches. Mix just until combined.

Fill the muffin pan slots about 2/3 full and sprinkle with sugar. Bake for about 20 minutes a muffin passes the toothpick test.

*not all muffins are nutritious

Fluffy Pumpkin Muffins

Link Round-Up, 12.2.15


I can’t believe I just typed the date and it says December. But here we are. I’ve been writing per usual, and here are some examples:

Also find me on Twitter.

Link Round-Up, 12.2.15

Gingerbread Trifle

I write for the Paula Deen Network blog (among others), and we host reader recipe submissions every week. I often end up testing one or two of the recipes so that I can give my thoughts and photograph it. Not long ago I made a reader’s gingerbread trifle, and I thought it was worth sharing. Here’s my thoughts, although the recipe is good as is:

This is a solid gingerbread recipe. If you like spicy gingerbread, add a little more spice and maybe some fresh or candied ginger.

I used regular canned pumpkin instead of pumpkin pie filling. It was the perfect amount of sweet for me. If you use filling, I would leave out the sugar.

Definitely go for fresh whipped cream. Great for a crowd/make ahead.

gingerbread trifle

Gingerbread Trifle