For a wonderful fall breakfast, we ate pumpkin spice muffins made with cinnamon, nutmeg, fresh ginger juice, molasses, and golden raisins. After the muffins had a chance to cool, they were dipped in a molasses glaze.
A: helloooooooo fall.
T: hello. Fall.
A: uh… i wasn’t saying hello to you, T!
T: I know, and I wasn’t saying hello to you. I was saying hello to fall. Only slightly less enthusiastically than you. Not that I don’t like fall, i’m just not feeling peppy.
A: and maybe you just don’t like fall that much.
T: actually I love fall. I always get a fun nostalgic feeling. It always reminds me of a couple of years back.
A: I definately feel that. and then i hear that song by Better Than Ezra, “Time of Year”. And suddenly i’m a fallish wreck. I don’t know, but for some reason that song gets me right here. *points to her heart*
T: and it gets me right here. points to his neck.
A: shut-up! you love it!
T: it’s true, I do. And that reminds me of another song that gets me right here. points to his neck “I do” by Jude.
A: wow… i think we’ve now listed all the songs that have made me cry in the past six years – now maybe we should move on to the food, T!
T: We should. These pumpkin muffins were about as fall as a muffin can get. You know, I’m pretty sure I’ve never had a pumpkin muffin. How bout you? (are they common and I’ve just been left out for 25 years?)
A: i wouldn’t say that they’re uncommon, but i think pumpkin bread is the more common form. I’ve eaten pumpkin bread before, but never a pumpkin muffin. These were inspired mostly by all of the delicious pumpkin stuff i’m been seeing on blogs lately. Particularly by the incredibly awesome Nicole, from Pinch My Salt. I’ve been having to stare at her to-die-for mini-pumpkin cheesecakes and muffins for a while now and my god, i wanted something pumpkin!
T: yeah that stuff does look good. And these muffins were good, however they were not quite on the level of a pumpkin cheesecake. I mean, come on, pumpkin cheesecake. I mean. Seriously. that’s good.
A: i know, i know. but pumpkin cheesecake is nowhere as healthy as pumpkin muffins! and i wanted to make them for breakfast! what kind of people would we be if we were eating pumpkin cheesecake for breakfast!
T: we would be happy people, Amanda. Happy people.
A: heheheh larger happy people… but happy people none-the-less, i suppose. I think thanksgiving is a great time for us to induldge in pumpkin cheesecake. how ’bout you?
T: yes it is. Actually fall is a great time for us to indulge in all sorts of pumpkin treats. like…
A: on the real-a, hommes! like pumpkin risotto, pumpkin cheesecakes, pumpkin mash, pumpkin pancakes (savory and sweet), pumpkin breads… pumpkin… pumpkin… PUMPKIN!
T: the word pumpkin starts to look funny after a while. Pump kin. That’s just weird.
A: But what about the muffins!
T: muff ins. muf fins. muffins. I don’t know, that doesn’t look nearly as weird as pump kin.
A: silly boy! i’m talking about what you thought of these muffins!
T: they were quite tasty! I enjoyed the fruity chunks, and the molasses. I don’t know how they could possibly be improved (although I’m sure you will find a way). I give them a 4.4/5. How bout you?
A: I’m gonna go with a 4.33/5. They were quite a treat. sweet, but not too sweet. fruity, molasses-y. oh-yeah, they were the stuff my fall dreams are made of! thanks nicole, and all you foodbloggers out there that inspired me to make something with pumpkin!
T: Yes, and thank you mandy for putting pumpkin muffins in front of my face and saying, “eat, t-dog!”
2 3/4 cups all purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 cup sugar
1/2 cup vegetable oil
3 large eggs
1 1/2 tbsp fresh ginger juice, best done with a garlic press
1 15-ounce can pure pumpkin, or 2 cups of well roasted pumpkin puree
1 tbsp cinnamon, ground
1/2 tsp nutmeg, ground
1/2 tsp allspice, ground
1/2 cup buttermilk
1/2 cup plus 1 1/2 tbsp molasses
1 cup golden raisins
1 1/2 cups powdered sugar
1/8 tsp salt
1 1/2 tbsp water, plus extra if necessary
Preheat oven to 350 degrees. Spray two large muffin tins with non-stick spray, this recipe will produce about nine large muffins or 18 regular sized muffins - spray as many tins as necessary. Sift together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, beat together the sugar and the oil, with either a hand whisk or an electric beater. Then, add the eggs one at a time, beating after the addition of each egg until the egg is completely combined. Once all the eggs have been added, add the ginger juice, pumpkin, buttermilk, molasses and raisins to the bowl and whisk/beat thoroughly. Next whisk in the dry, sifted ingredients, added 1/4 at a time. Be sure to whisk the flour mixture just enough to combine - the more you beat the flour, the tougher the muffins will be. Fill the muffin tins to about a centimeter from the top with the batter. Bake in the upper 2/3 of the oven for about 40 minutes if you're using the large tins, and about 30 minutes if you're using the regular sized tins, or until a toothpick stuck in the middle of a muffin comes out mostly clean. Removed the finished muffins from the oven and set the tins on a rack to cool. After about an hour the muffins will be cool enough to remove from the pan.
After removing the muffins from the pan, make the glaze. Sift the powdered sugar and salt into a medium sized bowl. Add 1 1/2 tbsp molasses and 1 1/2 tbsp water. Whisk. If the glaze seems too thick, add a little more water, if it seems too thin, add more sifted powdered sugar.
Dip the tops of the cooled muffins into the glaze, which will drizzle down the sizes. Allow the glaze to set for about an hour before serving. Enjoy!